Ingredients
Dressing:
- 1/4 cup vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
Salad:
- 3 green onions, thinly sliced
- 1/2 head red cabbage, shredded
- 1/2 jalapeno chile, seeded, deveined, finely chopped
- 1/2 green bell pepper, julienned
- Salt and freshly ground black pepper
- 1 tablespoon fresh cilantro leaves, finely chopped
- 2 tablespoons roasted peanuts, roughly chopped
Directions
For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.
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By jadadt
California
on June 17, 2013
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Not enough flavor
By mncoldtoes_12681521
New Brighton, 63
on June 14, 2013
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I enjoyed this crisp salad. My husband liked it but didn't think it was spectacular. I wasn't looking for a big starring dish. I was looking for a very good salad to accompany a Korean barbecued flank steak. It was great for that purpose. I used half bag of a slaw mix (around 2-21/2 cups for the base because there were only two of us to eat it. Then I added the other ingredients (cut the amount in half. Will definitely make it again and for company.
By bethfron_5399940
Flagstaff, AZ
on March 13, 2013
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I made this tonight and it was really yummy. For not much more $$ than a head of cabbage I bought the three color coleslaw already shredded in the bag. It was the perfect amount. I added all the other veggies and the dressing was really good.
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