From Cooking Thin, by Kathleen Daelemans.
1 Tbsp sesame oil
3 Tbsp rice wine vinegar
1/4 cup light soy sauce
2 Tbsp sugar
1 Tbsp freshly grated ginger
1/2 tsp red pepper flakes
8 cups thinly sliced napa cabbage
1 cup loosely packed, roughly chopped cilantro leaves (or, if you're Marc, sub in parsley)
3 scallions, thinly sliced
1 medium carrot, grated
1 cup toasted peanuts (I used low salt dry roasted) roughly chopped
Whisk together sesame oil, vinegar, soy sauce, and sugar until sugar dissolves. Add ginger and red pepper flakes. Set aside.
In a large bowl, toss together cabbage, cilantro, scallions, and carrot. Toss in peanuts. Toss all with dressing until evenly distributed.
Serves 6 to 8
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