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This is somewhere between a full salad and a side slaw. I often serve it as a side salad to go with soup. You can also add in other Asian cabbages like bok choy for a bit of a sharper (bitter) flavor.
- Thinly slice the cabbage, peppers, and red onion. I use a mandolin for the peppers and onion.
- Toss them together in a large bowl.
- For the dressing: wisk together rice wine vinegar, ginger, garlic, sesame oil, honey, and dry mustard.
- Pour over slaw and toss.