Thai Cabbage Salad

 Ingredients

Dressing:

1/2 cup rice vinegar

1/4 cup soy sauce

2 tablespoon sugar 

1 tablespoon chili garlic sauce

1 teaspoon sesame oil

4 garlic cloves, minced

1 fresh serrano chili- seeds and ribs removed- minced

1/2 cup vegetable oil

For Salad:

1 head green cabbage, quartered, cored and thinly sliced

3 medium carrots, grated

1 medium cucumber, peeled and finely diced

1 large red bell pepper- finely diced

5 - 6 green onions ( white and light green parts only) thinly sliced on a diagonal

1/2 cup finely chopped fresh cilantro

1 cup unsalted dry roasted peanuts- coarsely chopped

To make the dressing-

In a small bowl or glass jar with a tight fitting lid, whisk together the vinegar, soy sauce, sugar, chili garlic sauce, sesame oil, garlic and chilies. Slowly whisk in the vegetable oil or if you are using a jar- shake-shake shake!!!!!!

Make Salad:

In a large salad bowl toss together the cabbage, carrots and red pepper. Shake or whisk the dressing thoroughly then pour over the salad and toss- coat all the veggies.

 Add onions and cilantro* and toss again.

Sprinkle with peanuts and serve.

Note: THE DRESSING can be made ahead and stored in fridge in a glass jar with tight lid for up to a week. Shake before using.

Recipe from The Epicurious Cookbook

Growing my own cilantro this season!