Gingery Cole Slaw

From YankeeMagazine.com — July 2010

Salads Recipes

• 1 small head Napa cabbage, thinly sliced
• 1 red bell pepper, finely julienned
• 3 carrots, finely julienned (or grated)
• 1-inch ginger root, minced or finely grated
• 1 garlic clove, finely minced
• 1 small jalapeno pepper, minced (optional)
• 4 scallions, thinly sliced
• 1/4 cup finely chopped cilantro
• 1/4 cup (approximately) soy sauce
• 3/4 cup (approximately) rice-wine vinegar
• 1 cup roasted peanuts

In a large bowl, combine all ingredients except peanuts. Toss well to coat. Cover and refrigerate 4 hours or overnight. Taste for seasoning; add more soy and vinegar if necessary. Stir in peanuts just before serving.

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