Asian Slaw with Honey-Roasted Peanuts

Dresssing:

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

Salad:

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.

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