90 ml rice vinegar 6 tbsp
90 ml vegetable oil 6 tbsp
75 ml creamy peanut butter 5 tbsp
45 ml soy sauce 3 tbsp
45 ml golden brown sugar 3 tbsp
25 ml peeled fresh ginger, minced 2 tbsp
20 ml garlic, minced 1 1/2 tbsp
1.250 L green cabbage, thinly sliced 5 cup
500 ml red cabbage, thinly sliced 2 cup
2 red or yellow bell peppers, cut in strips
2 carrots, peeled & cut into strips
8 green onions, cut into strips
125 ml fresh cilantro, chopped 1/2 cup
Whisk first 7 ingredients in small bowl to blend. Let stand at room temperature 30 minutes before continuing. Dressing can be made one day ahead; cover and chill.
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper.
Serves 6