Asian Slaw With Spicy Thai Vinaigrette - cooking recipe

Ingredients

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped small
2 cups carrots, shredded
kosher salt
fresh ground black pepper
Spicy Thai Vinaigrette (use 1 cup)
1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2 -3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger, peeled
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil (or corn oil)

Preparation

Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!