1½ 2 pounds cabbage, quartered, cored and thinly sliced in 1/8-inch ribbons
3 large carrots, shredded on the large holes of a box grater or cut into matchsticks
1 seedless cucumber, cut in half lengthwise and thinly sliced
½ cup thinly bias-sliced green onions (4 to 6)
1 cup roasted peanuts, coarsely chopped
1 tablespoon chopped mint
1 tablespoon chopped cilantro
¼ cup fresh lime juice
3 tablespoons sugar
2 tablespoons rice vinegar
1½ teaspoons soy sauce or tamari
1 1 inch piece ginger, peeled and grated
¼ cup canola oil
1 tablespoon plus 2 teaspoons toasted sesame oil
½ teaspoon crushed red pepper
1 teaspoon fine sea salt

In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.

In a small bowl or screw-top jar, whisk or shake together the lime juice, sugar, rice vinegar and soy sauce until sugar is dissolved. Add ginger, canola oil, sesame oil and crushed red pepper. Drizzle dressing over salad—you may not use all of it—and toss well. Add salt, and toss again. Chill, covered, for up to 4 hours before serving.


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