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Asian Napa Cabbage Coleslaw

From Martha Rose Shulman.

Ready In:
1hr
Serves:
Units:

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
  • 14 cup chopped fresh cilantro
  • 12 - 1 Thai red chili pepper, minced
  • Dressing

  • 13 cup rice wine vinegar
  • 1 - 1 14 teaspoon sugar (omit if rice wine vinegar is seasoned)
  • salt
  • 14 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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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"From Martha Rose Shulman."
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  1. ratherbeswimmin
    From Martha Rose Shulman.
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