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.