Asian Fusion Salad With Sesame-Ginger Dressing

• 1/2 heads Green Or Napa Cabbage, Shredded
• 1/2 heads Red Cabbage Shredded
• 2 whole Carrots, Peeled And Grated
• 3 whole Green Onions, Sliced
• 1/3 cups Cilantro (or More To Taste)
• 4 Tablespoons Rice Vinegar
• 2 Tablespoons Canola Oil
• 1 Tablespoon Sesame Oil
• 5 teaspoons Soy Sauce
• 4 teaspoons Sugar
• 2-1/2 teaspoons Fresh Ginger, Minced
• 2 teaspoons Sesame Seeds (optional)
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Asian Chile Sauce (optional)
• 1/2 cups Honey-roasted Peanuts (or To Taste)

1. In a large bowl, toss green and red cabbage, carrots, green onion, and cilantro. Set aside.
2. In a jar or lidded airtight container, make dressing by combining rice vinegar, canola and sesame oils, soy sauce, sugar, ginger, sesame seeds, pepper, and chile sauce. Cover with lid and shake well to combine.
3. Up to an hour before serving, toss just enough dressing with the salad mixture to coat. You'll likely have leftover dressing. Sprinkle with peanuts just before serving.
4. Serves 4 as a main dish or 8 or more as a side.
5. Note: leftover dressing will last in the refrigerator up to a week and can be made up to 2 days ahead of time.

cabbage, red cabbage, carrots, green onions, cilantro, rice vinegar, canola oil, sesame oil, soy sauce, sugar, fresh ginger, sesame seeds, black pepper, asian chile sauce, honey

Taken from tastykitchen.com/recipes/salads/asian-fusion-salad-with-sesame-ginger-dressing/ (may not work)