This zippy, zingy recipe is adapted from Emily of 7 Empty Plates, whose version is more classic. Her brilliant use of a bag of precut coleslaw vegetables as a time saver makes this recipe all the more enticing.

My Spicy Crunchy Coleslaw recipe uses two different types of cabbage, plus other ingredients that take precious time to prep, so skipping all that and instead cutting open a bag of prepared vegetables has its advantages.

Like my previously posted coleslaw recipe, this one tastes superb the moment it’s tossed together, but it will of course soften up a bit in the refrigerator. 

INGREDIENTS

• 1/2 cup mayonnaise
• 2 teaspoons champagne vinegar
• 1 tablespoon sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 bag (16 ounces) shredded coleslaw mix
• 1 tablespoon sesame seeds

In a nonstick pan on medium high, heat sesame seeds for about 2 to 3 minutes, or until lightly browned and toasted. Set aside.

In a mixing bowl, stir together the mayonnaise, vinegar, sugar, mustard, salt and cayenne pepper. Combine with the slaw mix until evenly coated, then stir in the toasted sesame seeds.