Orange And Ginger Cabbage Slaw With Roasted Peanuts

• FOR THE SLAW:
• 1 Purple Cabbage, Shredded (approximately 6 Cups)
• 1 Large Yellow Bell Pepper, Sliced Into Long And Thin Pieces
• 1/2 cups Cucumbers, Sliced Julienne Style
• 1/2 cups Carrots, Sliced Julienne Style
• 1/2 cups Radishes, Sliced Julienne Style
• 2 Scallions, Sliced
• 1/2 cups Roasted, Unsalted Peanuts
• Cracked Black Pepper, To Taste
• FOR THE DRESSING:
• 1/4 cups Grapeseed Oil Or Extra Virgin Olive Oil
• 3 Tablespoons Rice Wine Vinegar
• Fresh Squeezed Juice Of Half An Orange
• 2 Tablespoons Sesame Oil
• 1 Tablespoon Freshly Grated Ginger
• 1 Tablespoon Pure Liquid Honey
• 1/2 Tablespoons Kikkoman Soy Sauce
• FOR GARNISH:
• Sesame Seeds
• Fresh Parsley, Chopped

1. In a large bowl, mix cabbage, bell pepper, cucumbers, carrots, radishes, and scallions. With a large spoon, toss the vegetables. Set aside.
2. In a blender or food processor, mix all of the dressing ingredients and pulse until well blended and until the ginger has disintegrated.
3. Drizzle the dressing over the slaw. Toss to evenly coat all of the veggies. Add the roasted peanuts and toss. Season with crack black peppered, to taste. Garnish with sesame seeds and fresh parsley.
4. Notes: This slaw tastes better as it sits, so I recommend making it a few hours in advance.

slaw, purple cabbage, yellow bell pepper, cucumbers, carrots, julienne style, scallions, black pepper, dressing, ubc, rice, fresh squeezed juice of, sesame oil, freshly grated ginger, honey, soy sauce, sesame seeds, fresh parsley

Taken from tastykitchen.com/recipes/sidedishes/orange-and-ginger-cabbage-slaw-with-roasted-peanuts/ (may not work)