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Gingery Cole Slaw

by in Jul 2010
Gingery Cole Slaw
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  • 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.
Updated Thursday, July 1st, 2010

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