Author: Nicole
Dressing
- ¼ cup rice vinegar
- 2 teaspoons soy sauce
- Juice of one lime, about 1 ounce
- 1 tablespoon minced peeled fresh ginger
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes
- ¼ cup canola oil
- 2 tablespoons oriental sesame oil
Salad
- 5 cups (12 ounces) Napa cabbage, thinly sliced
- 1 carrot, peeled and shredded
- 1 celery stalk, cut into small pieces
- 1 medium red pepper, cut into small pieces
- ½ cup chopped cilantro (about one large handful chopped)
- 6 scallions, thinly sliced
- ½ cup roasted peanuts
- Whisk rice wine vinegar, soy sauce, lime, sugar and red pepper flakes in a medium bowl to blend. Add canola oil and sesame oil in a steady stream while whisking. Season with salt and pepper.
- Mix cabbage, carrot, celery, red pepper, cilantro, scallions and peanuts in large bowl. Toss with enough dressing to coat.
- Cover and refrigerate at least an hour and up to three hours before serving.
Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/asian-slaw/
3.2.2124