Name: Asian Napa Cabbage Coleslaw
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 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; 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

Recipe by ratherbeswimmin

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From Martha Rose Shulman.

Ready In:: 1hr
Serves:
Units:

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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

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

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