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Asian Napa Cabbage Coleslaw

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“From Martha Rose Shulman.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • Salad
  • 1 medium napa cabbage, cored and shredded (about 7 cups)
  • 1 red bell pepper, seeded and cut into very thin 2-inch long slivers
  • 1 large carrot, peeled and cut into thin strips with a vegetable peeled
  • 14 cup chopped fresh cilantro
  • 12-1 Thai red chili pepper, minced
  • Dressing
  • 13 cup rice wine vinegar
  • 1 -1 14 teaspoon sugar (omit if rice wine vinegar is seasoned)
  • salt
  • 14 cup peanut oil or 14 cup canola oil

Directions

  1. In a large bowl, toss together the salad ingredients.
  2. In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved.
  3. Toss dressing with the salad.
  4. Let the salad sit for 15-30 minutes (or longer); toss again and serve.
  5. The salad will keep for a day or two in the refrigerator.

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