Asian Slaw

• 1 small green cabbage, shredded
• 12 small red cabbage, shredded
• 1 green pepper, julienned
• 5 -8 green onions, chopped
• 2 carrots, shredded
• 12 cup almonds, sliced
• 1 cup chow mein noodles
• 12 cup parsley or 12 cup cilantro
• 2 tablespoons peanut butter
• 1 tablespoon fresh ginger, grated finely
• 14 cup rice wine vinegar
• 2 tablespoons honey
• 13 cup salad oil (not olive oil)
• 1 -2 teaspoon chili-sesame oil
• 2 teaspoons salt

1. Combine the salad ingredients (except the chow mein noodles) in a very large bowl, as you will have to toss them with the dressing.
2. I usually mix the dressing ingredients in a microwave safe bowl- Melting the peanut butter for about 15 seconds, then adding all the other ingredients, whisking thoroughly.
3. Toss salad and dressing, taste for seasoning- it may need more salt, sugar, etc -- depending on your tastes.
4. .
5. If you refrigerate for a few hours, the flavors will combine, and as there is no mayonnaise, it is just fine for a while in a buffet.
6. .

green cabbage, red cabbage, green pepper, green onions, carrots, almonds, noodles, parsley, peanut butter, fresh ginger, rice wine vinegar, honey, salad oil, chilisesame oil, salt

Taken from www.food.com/recipe/asian-slaw-404642 (may not work)