Asian Slaw
Ingredients
Dressing
- 1/4 cup rice vinegar
- 2 teaspoons soy sauce
- Juice of one lime about 1 ounce
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 1/4 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
- 1/2 cup chopped cilantro about one large handful chopped
- 6 scallions thinly sliced
- 1/2 cup roasted peanuts
Instructions
- 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.
Notes
Recipe can easily be doubled or tripled.
