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Asian Coleslaw Recipe from California Grill, Contemporary


1 small red cabbage, cored and shredded
1 small green cabbage, cored and shredded
1 cup assorted bell peppers, sliced (colors make the salad beautiful)
1 bunch scallions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 red onion, finely sliced
1/2 bunch cilantro, finely chopped
1 cup shredded carrots

2/3 cup rice vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup sesame oil (hot if desired)
1/3 cup fresh grated ginger
1/3 cup minced garlic
1/4 cup fish sauce (available at Asian markets)
1/4 cup lime juice
1/4 cup sugar


Combine vegetables in a nonmetallic bowl and set aside.

Whisk all dressing ingredients together and add to the vegetables an hour before serving.



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