1 medium head Napa or Chinese cabbage, shredded (about 5 cups)
1 package (16 ounces) broccoli coleslaw mix
1/2 cup sugar
1/3 cup white wine vinegar
1/3 cup olive oil
2 teaspoons pure vanilla extract
1 teaspoon coarse ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/4 teaspoon salt
In a large bowl, mix cabbage and broccoli slaw mix and set aside.
In a medium bowl, add sugar, vinegar, olive oil, vanilla extract, black pepper, ginger, red pepper, and salt.
Mix until well blended.
Pour over cabbage mixture and toss gently.
Refrigerate until ready to serve.
Toss before serving.
NOTE: Picnicking & Tailgating
In a large storage bag, put in the slaw, and seal. Place the slaw into the ice chest. When you get to your site, just unseal and put into a individual paper or plastic bowls.