Asian Napa Cabbage Coleslaw

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup peanut oil or 1/4 cup canola oil
Advertisement

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.
Advertisement