Asian Cabbage Slaw
|Finely shredded cabbage||2 1⁄2 Cup (40 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Bell pepper||1⁄2 Cup (8 tbs), diced or julienned (Red Or Green)|
|Vegetable oil||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Brown sugar||2 Teaspoon|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Chopped peanuts/1 tablespoon toasted sesame seeds||1⁄3 Cup (5.33 tbs) (Optional)|
Combine the cabbage, carrots, and bell peppers in a serving bowl and set aside.
In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger, and optional chili oil.
Pour the dressing over the vegetables and toss well.
Set aside to marinate for 10 to 15 minutes.
Just before serving, mix the slaw well and add the chopped nuts or toasted seeds, if you like.