Asian Napa Cabbage Coleslaw - cooking recipe

Ingredients

Salad
1 medium napa cabbage, cored and shredded (about 7 cups)
1 red bell pepper, seeded and cut into very thin 2-inch long slivers
1 large carrot, peeled and cut into thin strips with a vegetable peeled
1/4 cup chopped fresh cilantro
1/2 - 1 Thai red chili pepper, minced
Dressing
1/3 cup rice wine vinegar
1 - 1 1/4 teaspoon sugar (omit if rice wine vinegar is seasoned)
salt
1/4 cup peanut oil or 1/4 cup canola oil

Preparation

In a large bowl, toss together the salad ingredients.
In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved.
Toss dressing with the salad.
Let the salad sit for 15-30 minutes (or longer); toss again and serve.
The salad will keep for a day or two in the refrigerator.