1/2 cup unseasoned rice vinegar
2 Tablespoons vegetable oil
2 Tables spoons sugar
1 1/2 Tablespoons soy sauce
1 Tablespoon dark sesame oil
1 piece fresh ginger (aprox. 1 inch), finely grated.
2-4 teaspoons Chinese chili paste with garlic
2 heads baby bok choy, finely shredded, or 2 cups thinly sliced snow peas
1 small head Napa cabbage, quartered, cored, and very finely shredded (about 4 cups)
1/2 white onion, finely chopped and rinsed
1 small red bell pepper, seeded and diced
3 green onions, thinly sliced
1/4 chopped fresh cilantro
1/4 cup sesame seeds
3/4 cup honey-roasted peanuts, coarsely chopped
Mix all salad ingredients, except peanuts, in a large bowl. For dressing, mix vinegar, vegetable oil, soy sauce, sesame oil, chili paste and ginger in a jar with tight-fitting lid. Shortly before serving, toss salad mixture and dressing to coat. Serve sprinkled with peanuts. The salad mixture can be refrigerated covered up to 2 days. The dressing can be refrigerated up to one week.