Asian Cole Slaw Recipe

• 2 c. Finely shredded napa (Chinese) cabbage (8 Ounces)
• 1/4 c. Minced jicama Or possibly minced water chestnuts
• 1/4 c. Minced green bell pepper
• 1/4 c. Coarsely shredded carrot
• 3 Tbsp. Rice vinegar or possibly white Wine vinegar
• 2 tsp Sugar
• 2 tsp Toasted sesame seed
• 2 tsp Soy sauce
• 1 tsp Sesame oil
• 1/8 tsp Crushed red pepper

1. Mix dressing, then toss all ingredients, at least several hrs or possibly even the day before, to let flavors meld.
2. This is a lovely salad, and it keeps very well - leftovers were still good and crisp as long as a week after it was made.
3. Chinese cabbage does not wilt.
4. I think it is just a little better made with water chestnuts, but jicama is good, too.

cabbage, jicama, green bell pepper, carrot, rice vinegar, sugar, sesame seed, soy sauce, sesame oil, red pepper

Taken from cookeatshare.com/recipes/asian-cole-slaw-70266 (may not work)