Ingredients:

16 oz. Napa cabbage, shredded and chopped into bite-sized pieces
8 oz. red cabbage, shredded and chopped into bite-size pieces
1 cup carrots, peeled and chopped
3 large spring onions, chopped (white and light green parts only)
1 package Oriental flavor Ramen noodles
1/4 cup dark sesame oil
1/3 cup canola oil
1/2 cup rice wine vinegar
2 Tbsp. Thai chili sauce
1 tsp. minced ginger
3/4 cup Wasabi peas

Direction:

Toss Napa cabbage, red cabbage, carrots and spring onions together in a large salad bowl. Without opening the package, crush the Ramen noodles with a rolling pin. Open the package, pour the crushed noodles over the coleslaw, and discard the seasoning packet (or reserve it for another use).

In a small mixing bowl, whisk together the sesame oil, canola oil, rice wine vinegar, Thai chili sauce, ginger and mustard. Pour the dressing over the cole slaw mixture. Top with wasabi peas. Refrigerate the coleslaw at least 1 hour to allow flavors to marry before serving.

Serves 10 to 12.