Spicy Asian Salad

This summer salad would be perfect to bring to a pot luck lunch.

Fruits, Vegetables and Herbs
1 bag prepared shredded cabbage and carrots (coleslaw)
1 English cucumber
1 red bell pepper
2 jalapeno peppers
2 oranges
3 red and/or yellow tomatoes
4 scallions (green onions)
1 tsp grated fresh ginger
8 cloves fresh garlic
1 handful fresh cilantro

Dressing
3 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp Sriracha (chili sauce)
1 tbsp sugar
1/2 tsp Asian spice mix (mine includes: sugar, paprika, onions, garlic, chili, salt, coriander leaves, cumin, curcuma, chive, lemongrass, and lemon peel).

Toppings
2 tbsp toasted sesame seeds
1/2 cup toasted slivered almonds
crunchy Chinese noodles (optional topping)

1. In a small saucepan, heat sesame oil, Sriracha, soy sauce, sugar, and Asian spice mix. Stir until sugar and spice mix are dissolved.

2. Roughly chop orange, garlic, and jalapenos. Puree until smooth in a blender. Pureeing the jalapenos ensures that the hotness of the jalapenos is evenly distributed throughout the salad.

3. To finish dressing, mix sesame oil mixture from (1) and jalapeno puree from (2) with vinegar and ginger.

4. If sesame seeds and/or slivered almonds are not toasted, lay them flat on a tray and toast in the toaster oven for about 5 minutes.

5. Chop cucumbers, red bell pepper, tomatoes, scallions, and cilantro. Mix in a large bowl with coleslaw.

6. Pour dressing, sesame seeds, and slivered almonds over salad and mix until thoroughly blended.

7. If desired, top with crunchy Chinese noodles immediately before serving.

TIPS:
-The hottest jalapenos are the ones with the most "stretch marks" or scars.
-Always keep sesame seeds and sesame oil in the refrigerator to prevent them from going rancid.
-English cucumbers are usually sold wrapped in plastic, not covered in wax like other cucumbers. You can quickly rinse them off and eat the skin.