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HOWLIN’ HOT CHICKEN PAPAYA COLESLAW




Source of Recipe


Jennifer Trainer Thompson’s “The Great Hot Sauce Book”
In a large bowl, combine 1/4 head each of shredded red and green cabbage; half a bunch of cilantro, chopped; and 4 sliced green onions. Add 2 tablespoons habanero hot sauce, the juices of 1 orange and 1 lime and 2 tablespoons sesame oil. Mix thoroughly. Add 1/2 pound cooked and julienned chicken and toss. Arrange on a serving platter or plates and lay slices of 1 papaya over the top.

Serves 6.