Ingredients
-
6 tablespoons rice vinegar
-
6 tablespoons sesame oil
-
5 tablespoons creamy peanut butter
-
3 tablespoons soy sauce
-
3 tablespoons packed brown sugar
-
3 tablespoons minced peeled fresh ginger
-
1 1/2 tablespoons minced garlic
-
5 cups thinly sliced green cabbage
-
1 cup thinly sliced red cabbage
-
1 cup jicama, but into matchsticks
-
1 red bell pepper, cut into matchsticks
-
2 medium carrots, cut into matchsticks
-
8 large green onions, sliced
-
1 bunch fresh cilantro, chopped
-
1 green bell pepper, cut into matchsticks
-
2 jalapenos, minced fine, without seeds
Instructions
- Whisk first 7 ingredients in a snall bowl to blend.
- Combine all remaining ingredients in a large bowl.
- Add dressing, then toss to coat well.
- Dressing may be made one day in advance, but let sit at room temperature for 30 minutes before mixing with freshly prepared salad.
- Sprinkle with chopped peanuts as garnish if desired.