Asian Slaw
Author: Nicole
Ingredients
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
Instructions
  1. 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.
  2. Mix cabbage, carrot, celery, red pepper, cilantro, scallions and peanuts in large bowl. Toss with enough dressing to coat.
  3. Cover and refrigerate at least an hour and up to three hours before serving.
Notes
Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/asian-slaw/