Ingredients
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons plus 2 tsp sesame oil
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 Tbsp soy sauce
- 1/8 C brown sugar
- a few splashes of lime juice (optional)
- 6 cups thinly sliced Napa cabbage (can add purple cabbage for color)
- 6 green onions, very thinly sliced
- 6 ounces snow peas, stringed, thinly sliced lengthwise (or matchstick carrots)
- 1 large red bell pepper, thinly sliced
- 1/2 cup roasted peanuts (or slivered almonds)
- Bunch of Cilantro, chopped
Whisk first ingredients in medium bowl to blend.
Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
Adapted from Bon Appetit
Two Peas and Their Pod has an Asian Quinoa Salad that I don’t think is very good, but I wonder if it could be blended with this recipe. You could make it in to a vegetarian meal bowl by adding:
- Quinoa
- Edamame
- Diced Cucumber
- Shredded Carrots
- Maybe sub out the nuts specified for cashew nuts
- Maybe do just purple cabbage instead of Napa