Japanese steak houses often serve a spicy slaw rather than green salad as a first course. This recipe whets your appetite for the main course.

Ingredients

2-1/2 cups cabbage, shredded*
2 red Jalapeno peppers, very thinly sliced on angle, seeds removed*
1 large carrot, shredded
2 green onions, thinly sliced on angle
1/4 cup rice vinegar*
2-1/2 tspn sesame oil
1/2 cup vegetable oil
1/4 tspn pepper
1/2 tspn sugar
Salt (optional)

Directions

Mix cabbage, peppers, carrots and onions together in large bowl. Make a simple dressing with the remaining ingredients. whisk until emulsified. Pour over slaw and mix thoroughly.

Serves 6.

Sprinkling toasted sesame seeds* on top of each serving is a nice addition. To toast seeds: place a small amount of sesame seeds in a large frying pan and toast over medium high heat. Shake pan to keep seeds from burning. Sesame seeds are toasted when they become fragrant and have slightly darkened. Remove from pan to cool.

Hints
*No need to make slaw from scratch. Buy bagged in supermarket.
*Use rubber gloves when handling hot peppers.
*I recommend Nakano brand, original flavor. They also have roasted garlic flavor.
*Store sesame seeds in a cool place. Storing in the refrigerator vegetable bin works fine.