Name: Sweet and Spicy Cabbage Slaw
Total time: 20 min
Yield: Serves 4 to 6
Ingredients: 1 (16-ounce) bag coleslaw mix; 1 red bell pepper, seeded and sliced thin; 1 cucumber, peeled, seeded, and sliced thin; 4 scallions, sliced thin; 1/2 cup chopped fresh cilantro leaves; 1/2 cup chopped fresh mint; 1/2 cup roasted peanuts, chopped; 5 tablespoons lime juice; 2 1/2 tablespoons fish sauce; 3 tablespoons sugar; 3 tablespoons unseasoned rice vinegar; 1 tablespoon grated fresh ginger; 1/4 teaspoon cayenne pepper; 4 teaspoons toasted sesame oil; Salt

Why This Recipe Works

This slaw recipe makes a great addition to any summertime picnic. We found that when coleslaw is too wet, salting and draining it before mixing it with the rest of the salad ingredients removes the excess moisture and keeps the slaw from becoming too watery. Doubling the amount of cayenne pepper pleased some tasters who liked their salad on the hot side.

Instructions

For the salad: Combine coleslaw mix, bell pepper, cucumber, scallions, cilantro, mint, and peanuts in large bowl.

For the dressing: Combine lime juice, fish sauce, sugar, vinegar, ginger, and cayenne in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt. Serve. (Salad can be refrigerated for up to 2 days.)