¼ to ½ tspdried Thai red chili,finely minced (optional)
¼cupcilantro,finely chopped
¼cupbasil,finely chopped
¼cupolive oil,extra virgin
1tablespoonsesame oil
Instructions
Use the grating disc on a food processor or a box grater to grate the cabbage, carrot and kohlrabi. If you prefer, you can slice the carrots into matchsticks. Slice the red bell pepper thinly.
Slice the sugar snap peas lengthwise.
Slice the green onions on the diagonal.
Combine the vegetables in a large bowl.
Shake the Sesame-Ginger Dressing ingredients in a jar with a lid or combine in a blender.
Toss the slaw ingredients with the dressing, adding a little dressing at a time until you've reached the desired amount. Garnish with black sesame seeds (or chopped salted peanuts) and serve.
Notes
You can substitute white sesame seeds for black ones, or use chopped salted peanuts or cashews for garnish, instead.Store this coleslaw in a covered container in the fridge and snack on it all week. Store the dressing separately.