Asian Cole Slaw

• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper
• 3 green onions, thinly sliced
• 1/2 head red cabbage, shredded
• 1/2 jalapeno chile, seeded, deveined, finely chopped
• 1/2 green bell pepper, julienned
• Salt and freshly ground black pepper
• 1 tablespoon fresh cilantro leaves, finely chopped
• 2 tablespoons roasted peanuts, roughly chopped

1. For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl.
2. Sprinkle with salt and pepper to taste.
3. For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl.
4. Toss the salad with enough of the dressing to coat.
5. Sprinkle with salt and pepper to taste.
6. The salad can be made 3 hours ahead, covered and chilled.
7. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

vegetable oil, rice vinegar, sesame oil, ginger, soy sauce, sugar, salt, green onions, red cabbage, jalapeno chile, green bell pepper, salt, fresh cilantro, peanuts

Taken from www.foodnetwork.com/recipes/melissa-darabian/asian-cole-slaw-recipe.html (may not work)