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Fusion Slaw

Now that we’ve moved back to an urban area we have better access to a diverse selection of produce that’s quite a bit fresher and cheaper than the rural grocery offered. Combine that with 90-degree temps in May and you get lots of cold salads and sides. My Earthbound Farms Food to Live By  cookbook has a ton of these so I started off with Fusion Coleslaw, a majorly colorful side that could also do stand-in as a salad.

Combining the traditional cabbage base, this dish takes off with finely slivered jalapeño along with honey-roasted peanuts. The recipe also called for raisins, but I can’t stand them so I left them out. Then it’s topped with a gingery, spicy, sesame dressing that brings together the flavors into a zesty Asian-inspired treat. I recommend this for barbecues and parties because you’re supposed to make it ahead and let it refrigerate for 2-4 hours, and because it’s colorful.

Here’s the recipe (serves 6):

In a bowl combine:

• 2 cups shredded red cabbage
• 1 cup shredded Napa or green cabbage
• 2 large carrots coarsely grated
• 6 scallion greens, sliced into slivers
• 1 jalapeño pepper, cut into slivers

In a jar or salad dressing shaker combine:

• 3 Tbsp toasted sesame oil
• 3 Tbsp unseasoned rice vinegar
• 1 Tbsp sugar
• 1/2 tsp Asian chile garlic sauce (or more to taste)
• 1 Tbsp finely grated peeled ginger
• dash salt

Shake the dressing vigorously, check taste and add more of anything you want. Next, pour over cabbage mixture and toss to combine. Last, add in 1/2 cup honey-roasted peanuts and 1/2 cup raisins (if you like those weird things) and toss again. Cover and refrigerate 2-4 hours. Serve chilled and sprinkled with toasted sesame seeds.

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