RED CABBAGE COLESLAW WITH PEANUTS

Adapted from John Capelo’s BBQ Pulled Pork Tacos from Food Truck Roadtrip
You won’t often find me making coleslaw without a food processor.  I shred both the cabbage and carrots in my food processor for ease.  You don’t have to but it does yield nice, small, tender strips of the veggies. 
 
Takes 30 minutes
Makes 12 cups, enough for 20 tacos!

Ingredients:
1 small red cabbage, cored and shredded
3-4 turnips, peeled and shredded
1 jalapeno, diced (or ½ teaspoon red pepper flakes)
1/2 cup dry roasted peanuts, roughly chopped
Kosher salt

Sesame Dressing:
1/4 cup peanut oil (olive will be fine if you don’t have peanut)
1/4 cup rice wine vinegar
2 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sriracha or other hot sauce
 

Directions:
1.    Combine the shredded cabbage and turnips with the jalapeno and peanuts in a large bowl.  Sprinkle with Kosher salt, toss and salt a little more.
2.    Combine all the dressing ingredients in a small bowl.  Whisk until completely combined. It will take quite a bit of whisking to get the oil incorporated.
3.    I kept the slaw and dressing in separate containers and dressed my coleslaw as needed so that it didn’t get too soggy. If you like a soupier coleslaw, mix the dressing with the veggies and store it this way.  Salt to taste.
 
I made a variation on this pork to be served on corn tortillas with some sour cream, shredded cheese, a touch of BBQ sauce and this yummy slaw!!!  Lime wedges are also a great idea if you have them on hand.