Asian Coleslaw

By Bobbi Ritcheske.

This makes a HUGE salad, so hopefully you love cabbage like I do or you have invited your extended family over for dinner. I substituted a cucumber in for one of the bell peppers. The dressing really is very good and I stuffed pita bread with the whole concoction.  All together it made a filling meal, and was pleasing to the eye as well. 

Salad:

5 c thinly sliced green cabbage
2 c thinly sliced red cabbage
2 c thinly sliced Napa cabbage
2 large red or yellow bell peppers, julienne
2 carrots, julienne
6-8 green onions, sliced
1/2 c chopped fresh cilantro

Dressing:

6 T rice wine vinegar
6 T olive oil
5 T creamy peanut butter
3 T soy sauce
3 T brown sugar
2 T minced fresh ginger root
1 1/2 T minced garlic

Prepare the dressing by whisking together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic.

In a large bowl combine the vegetables and cilantro.  Add dressing, toss and serve.  Season with salt and pepper and/or sesame seeds to taste.