Thai-inspired Coleslaw

Serving size 6

Ingredients:

• 1/3 cup white or rice wine vinegar
• 1/2 cup Extravagonzo Roasted Garlic Culinary Oil
• 1/2 teaspoon lime zest
• 1/2 a fresh lime, juiced
• 1 teaspoon Heavenly Jalapeno Honey
• 3 garlic Catch a Fire Jalapeno Garlic cloves, finely minced
• 1 teaspoon ginger, finely minced
• 1-1/2 tablespoons fresh basil, chopped
• 2 tablespoons cilantro, chopped
• 3 tablespoons Huy Fong Chili Garlic Sauce
• 1/2 teaspoon Ghost Pepper Flakes
• 1/4 teaspoon freshly ground pepper
• Pinch of kosher salt
• 1/2 teaspoon ground coriander
• 1-1/2 tablespoons toasted sesame oil
• 6 cups shredded cabbage; use a mixture of green, red and napa as desired
• 1/2 large red pepper, finely chopped
• 2 cups grated carrots
• 8 green onions, finely chopped
• 2 teaspoons toasted sesame seeds

Directions:

1. Add all the ingredients except for the cabbage, chopped red pepper, carrots, onions and sesame seeds to a shaker or mixing bowl.
2. Whisk or shake until thoroughly combined. Refrigerate for a minimum of 1 hour, and remix before use.
3. Add the cabbage, red peppers, carrots and onions to a large bowl.
4. Toss with the desired amount of dressing and the sesame seeds.
5. Chill for another hour, then mix and serve.