This slaw is cool, refreshing, spicy and full of flavor. A true “flavor party” in your mouth. It may have quite a few ingredients but the process of putting it together is satisfying and worth the effort because of all of the compliments you will get. I like to serve this at BBQ’s and as a side with sandwiches and wraps.
Serves 8 or More
1 Medium Head Red Cabbage, Cored and Thinly Sliced
1 Cup Shredded Carrot
1 Medium Size Red Onion, Cut in Half Length Wise and Thinly Sliced
4 Celery Stalks, Thinly Sliced Cross Wise on a Diagonal
1 Bunch Scallions (About 6) Thinly Sliced Cross Wise on a Diagonal
1 Red Bell Pepper, Cored and Thinly Sliced
1 Jalapeño, Seeded and Finely Diced (Leave the seeds if you want it spicy)
2 Garlic Cloves, Minced
½ Cup Chopped Cilantro Leaves
1 Teaspoon Chili Powder
1 Tablespoon Vietnamese Chili Sauce (Sriracha Sauce)
¼ Cup Granulated Sugar
1 Tablespoon Sesame Oil
2 Tablespoons Soy Sauce
½ Cup Rice Wine Vinegar
2 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
In a very large bowl place the all of the ingredients up to and including the chopped cilantro. Toss to combine. Add the rest of the ingredients and toss to combine. Store the slaw, overnight, in a large covered container. Drain the slaw before serving.
