2½ cups finely shredded cabbage
1 cup grated carrots
½ cup diced or julienned red or green bell pepper
Dressing
2 Tbs vegetable oil
2 Tbs rice vinegar
1 Tbs soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger root
dash of chili oil, Tabasco, or other hot pepper sauce (optional)
1/3 cup chopped peanuts, or 1 Tbs toasted sesame seeds (optional)
Combine the cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger, and optional chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 minutes.
Just before serving, mix the slaw well and add the chopped nuts or toasted seeds, if you like.
Serves 4. Will keep, covered and refrigerated, for 3 or 4 days.
From Moosewood Restaurant Cooks at Home (Simon & Schuster, 1994)
