Asian Napa Cabbage Coleslaw

From Martha Rose Shulman.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• Salad

• 1  medium napa cabbage, cored and shredded (about 7 cups)
• 1  red bell pepper, seeded and cut into very thin 2-inch long slivers
• 1  large carrot, peeled and cut into thin strips with a vegetable peeled
• 1⁄4 cup  chopped fresh cilantro
• 1⁄2-1  Thai red chili pepper, minced

• Dressing

• 1⁄3 cup  rice wine vinegar
• 1 -1 1⁄4 teaspoon sugar (omit if rice wine vinegar is seasoned)
•  salt
• 1⁄4 cup  peanut oil or 1⁄4 cup canola oil

Directions

1. In a large bowl, toss together the salad ingredients.
2. In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved.
3. Toss dressing with the salad.
4. Let the salad sit for 15-30 minutes (or longer); toss again and serve.
5. The salad will keep for a day or two in the refrigerator.