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Fusion Coleslaw Recipe

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This recipe for Fusion Coleslaw, by , is from Walker Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
marissa walker
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups shredded red cabbage
1 Cup shredded of Napa cabbage
1 Cup shredded carrots
3 Tbs toasted sesame oil
3 Tbs seasoned rice vinegar
1 Tbs sugar
1 Tsp Asian chile garlic sauce, more to taste
1 Tbs minced ginger
Salt, to taste
1/2 Cup peanuts
1/2 Cup dried cranberries
2 Tbs sesame seeds

Directions:
Directions:
Place red cabbage, Napa cabbage, carrots into a bowl, mix.
In a glass jar or bowl, place sesame oil, vinegar, sugar, chile sauce, and ginger. Shake or mix till combined. Add salt or more chile sause to taste.
Pour Dressing over cabbage/carrot mixture. Add nuts and fruit. Mix.
Refrigerate 2-4 hours for flavors to develope.
Serve chilled. Garnish with sesame seeds.

Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
Not long
Personal Notes:
Personal Notes:
I love this recipe. It is from one of my favorite cookbooks called, Food to Live By. Although this is my version of the recipe. I don't enjoy a few additions in the original recipe, so I took them out!
It really is important to let it marinate for a few hours. Yum Yum!

 

 

 

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