Asian Slaw With Sweet Toasted Sesame Vinaigrette

• FOR THE DRESSING:
• 2-1/2 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Water
• 2 Tablespoons Canola Or Vegetable Oil
• 1 Tablespoon Mayonnaise
• 4 teaspoons Sugar
• 2 teaspoons Toasted Sesame Oil
• 1 teaspoon Ground Bottled Ginger
• 1/4 teaspoons Chili Garlic Sauce
• 1/4 teaspoons Salt
• 1/8 teaspoons Black Pepper
• FOR THE SALAD:
• 1/4 heads Green Cabbage, Thinly Sliced
• 1/4 heads Purple Cabbage, Thinly Sliced
• 1 cup Shredded Carrots
• 1/2 cups Green Onions, Thinly Sliced
• 1 whole Medium Red Pepper, Seeded And Thinly Sliced
• 1 cup Fresh Cilantro, Chopped
• 1/3 cups Salted Peanuts, Chopped

1. 1. Whisk all dressing ingredients together and refrigerate if you're not using immediately.
2. 2. Into a large salad bowl, add all salad vegetables and half of the peanuts. Thirty minutes before serving, add the salad dressing and toss to coat. Just before serving, toss again. Top with remaining peanuts. Serve immediately. Refrigerate leftovers.
3. Makes 6 servings.

dressing, rice, water, canola or, mayonnaise, sugar, sesame oil, ground bottled, ubc, ubc, black pepper, salad, ubc, ubc, carrots, green onions, red pepper, fresh cilantro, peanuts

Taken from tastykitchen.com/recipes/salads/asian-slaw-with-sweet-toasted-sesame-vinaigrette/ (may not work)