YIELD: 24
| 8 cups | shredded red cabbage (¼-inch shreds) |
| 4 cups | shredded Napa cabbage (¼-inch shreds) |
| 8 | large carrots, coarsely grated |
| 1 ⅓ cups | thin strips of scallion greens |
| 4 | small jalapeno peppers, cut into slivers |
| ¾ cup | toasted sesame oil |
| ¾ cup | unseasoned rice vinegar |
| ¼ cup | sugar |
| 2 tsps. | Asian chile garlic sauce, or more to taste |
| ¼ cup | finely grated ginger root |
| salt to taste (optional) | |
| 2 cups | honey-roasted peanuts |
| 2 cups | raisins |
| ½ cup | toasted sesame seeds, garnish |
1. Combine the red cabbage, Napa cabbage, carrots, scallion greens and jalapenos in a large bowl and toss to blend.
2. In a separate bowl, whisk together the sesame oil, vinegar, sugar, chile sauce, and ginger. Taste for seasoning and add salt and/or more chile garlic sauce as desired.
3. Pour the dressing over the cabbage mixture and toss to combine. Add the peanuts and raisins and toss to distribute.
4. Refrigerate the coleslaw, covered, to allow flavors to develop, 2 to 4 hours. Serve coleslaw chilled, garnished with the sesame seeds.