- 1-1/2 tsp. soy sauce
- 6 cups finely shredded cabbage
- 1-1/2 tsp. sugar
- 2 cups shredded carrots
- 1 fresh jalapeno chili, stemmed, seeded, and minced (VERY hot, omit or use chili flakes)
- 1/2 cup rice vinegar
- 1 tbsp. Asian (toasted) sesame oil
- 1 clove garlic, minced
- 1 tbsp. Asian fish sauce
- 3/4 cup unsalted dry-roasted peanuts
- minced ginger (optional)
In a wide bowl, combine cabbage and carrots. Mix vinegar, fish sauce, sesame oil, soy sauce, sugar, chili, and garlic. Pour over salad and mix. Serve, or cover and chill up to 4 hours. Sprinkle with peanuts and mix. Makes 8 servings.
*mix it up and try adding cucumbers or apples!