4 cups finely shredded cabbage
1 small sweet red pepper; cut in thin short strips
2 medium carrots; grated
4 green onions; chopped
1 cup bean sprouts
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped peanuts
DRESSING
3 tablespoons (each) rice vinegar and hoisin sauce
2 teaspoons (each) sesame oil and minced gingerroot
1 teaspoon (each) soy sauce and granulated sugar
1 clove garlic; minced
In large bowl, toss together cabbage, red pepper, carrots, onions and bean sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce, sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw. Add coriander and peanuts; toss to mix well.
Make ahead:
Through step 2, cover and refrigerate for up to 1 day.
Yield: 8 servings