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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To shred the cabbage, remove any wilted outer leaves; then cut the cabbage in half, remove the core, and thinly slice. Ingredients:
1/2 cup rice vinegar (unseasoned) |
1/4 cup sugar |
1 tablespoon peeled, minced fresh ginger |
1/2 teaspoon dark sesame oil |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper |
5 cups shredded savoy cabbage |
1 cup matchstick-cut carrots |
1 scallion, cut into 1 1/2-inch julienne pieces |
1 tablespoon thinly sliced fresh basil leaves |
1 tablespoon thinly sliced fresh mint leaves |
4 tablespoons dry-roasted peanuts, chopped |
Directions:
1. Whisk together the dressing ingredients until the sugar is dissolved.
2. In a large bowl, combine the cabbage, carrots, scallions, basil, and mint. Add the dressing, and toss well to coat. Sprinkle with the peanuts.
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