Thai Cabbage Salad

• 1 head green cabbage, cored and sliced thin
• 3 carrots, grated
• 1 cucumber, peeled and diced small
• 1 large red pepper, diced small
• 5 -6 green onions, thinly sliced on the diagonal (white and light green parts only)
• 12 cup cilantro, finely chopped
• 12 cup rice vinegar
• 12 cup vegetable oil
• 1 teaspoon sesame oil
• 14 cup soy sauce
• 1 tablespoon chili-garlic sauce (in Asian Section of the market)
• 1 -2 serrano chili, seeds and ribs removed and minced
• 4 garlic cloves, minced
• 2 tablespoons sugar or 2 tablespoons honey
• 1 cup peanuts, chopped

1. Toss all salad ingredients together.
2. Make dressing in jar and store in refrigerator for up to 1 week.
3. When ready to serve toss salad and dressing, add peanuts last.
4. **NOTE: If doing ahead of time do not toss dressing inches It will get soggy.
5. If using a little at a time leave dressing off until ready to eat.
6. Taking to a pot luck, toss when it in when you get there.

green cabbage, carrots, cucumber, red pepper, green onions, cilantro, rice vinegar, vegetable oil, sesame oil, soy sauce, chiligarlic sauce, serrano chili, garlic, sugar, peanuts

Taken from www.food.com/recipe/thai-cabbage-salad-496737 (may not work)