Asian Coleslaw

By JimMac

Ingredients

• 2 tablespoons salad oil
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 4 cups shredded Napa cabbage
• 1 cup shredded bok choy
• 1 cup coarsely shredded carrots
• 1/2 cup thinly sliced radishes or shredded daikon
• 1/2 cup cucumber strips, cut into bite-size pieces
• 1/2 cup green or orange sweet pepper strips, cut into bite-size pieces
• 1/4 cup fresh cilantro leaves
• 1/4 cup sliced almonds, toasted

Preparation

Step 1

1. For dressing, in a small screw-top jar, combine oil, lime juice, vinegar, brown sugar, ginger, soy sauce, salt, and crushed red pepper. Cover and shake well. Set aside.

2. In a large bowl, combine cabbage, bok choy, carrots, radishes, cucumber, sweet pepper, cilantro, and almonds. Pour dressing over cabbage mixture; toss gently to coat.

Cover and chill up to 6 hours.