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