Spicy Asian Coleslaw

By Pollin

Ingredients

• 1/2 cup rice vinegar
• 2 T. each: vegetable oil, raw honey
• 1 1/2 T soy sauce
• 1 T sesame oil
• 1 1/2 t Chinese Chili paste with garlic
• 1 piece (1 inch long) fresh ginger root, finely grated
• 2 heads baby bok choy, finely shredded or 2 cups thinly sliced fresh snow peas
• 1 small head napa cabbage, quartered, cord and very finely shredded (about 4 cups)
• 1/2 small head red cabbage, cored, very finely shredded (about 4 cups)
• 1/2 small white onion, finely chopped, rinsed
• 3 green onions, thinly sliced
• 1/4 cup each: chopped fresh cilantro, sesame seeds
• 3/4 cup roasted peanuts, coarsely chopped

Preparation

Step 1

Mix vinegar, vegetable oil, honey, soy sauce, sesame oil, chili paste and ginger in a jar with a tight fitting lid. Cover; refrigerate to one week. Mix all remaining ingredients except peanuts in a large bowl. Refrigerate covered up to 2 days. Shortly before serving, toss vegetable mixture with dressing to coat and serve sprinkled with peanuts.