Coleslaw with spicy thai vinaigrette

INGREDIENTS

• 1 cup cabbage
• 3 cups red cabbages
• 3 cups napa cabbage
• ½ cup green onions
• ¼ cup red bell peppers
• 2 cups carrots
• 2 tsp kosher salt
• 1¼ tsp black pepper
• ⅓ cup rice vinegar
• 2 tsp limes
• 2 tbsp chili-garlic sauce
• 1½ tsp honey
• 1 tsp ginger
• 1 tbsp garlic
• 1 tbsp basil
• 1 tbsp spearmint
• 1 tbsp cilantro
• 1½ tsp sesame seeds
• ½ tsp coriander
• 1 tbsp sesame oil
• ½ cup peanut oil

TOOLS

• 1 knife
• 1 grater
• 1 squeezer
• 1 peeler
• 1 toaster
• 1 toaster tray
• 1 large bowl
• 1 bowl
• 1 whisk
• 1 salad mixing spoon

Shred cabbage, red cabbages, and napa cabbage with a grater.

Slice green onions, then destalk red bell peppers and chop them into small pieces.

Shred carrots with a grater.

Cut lime in half.

Squeeze halved lime with a squeezer.

Peel ginger with a peeler.

Mince ginger, garlic, and basil. Then, chop spearmint and cilantro.

Preheat a toaster for 3 minutes.

Put sesame seeds in a toaster tray and place it in the toaster for 5 minutes to get toasted sesame seeds.

Combine grated cabbage, red cabbage, napa cabbage, scallions, red bell peppers, and carrots in a large bowl. Season with 1 tsp of kosher salt and 1 tsp of black pepper. Mix with a salad mixing spoon.

Put rice vinegar in a bowl, stir in chili-garlic sauce, honey, minced ginger, minced garlic, basil, spearmint, cilantro, toasted sesame seeds, coriander, black pepper, lime juice, and 1 tsp of kosher salt. Add sesame oil and peanut oil, then whisk to get a thai vinaigrette.

Drizzle thai vinaigrette to the large bowl and mix to get a coleslaw with spicy thai vinaigrette.

It’s ready to be served !