Ingredients:
1 small head of green cabbage, shredded
1 large carrot, shredded
1 red bell pepper, thinly sliced
4 green onions, chopped
½ cup fresh cilantro, chopped
½ cup unsalted peanuts (optional, add at the end for crunch)
Optional toppings: crunchy Chinese noodles or cooked ramen noodles (to serve a crowd)
For the Dressing:
¼ cup rice vinegar
2 tablespoons gluten-free soy sauce
1 tablespoon sesame oil
1 tablespoon honey
½ teaspoon grated ginger
¼ teaspoon red pepper flakes
Instructions:
In a large bowl, combine the shredded cabbage, carrot, red bell pepper, green onions, and fresh cilantro. Toss well.
In a separate bowl, whisk together the rice vinegar, gluten-free soy sauce, sesame oil, honey, grated ginger, and red pepper flakes until smooth.
Drizzle the dressing over the slaw mixture and toss to coat the vegetables evenly.
If desired, add the unsalted peanuts (or serve them on the side if allergies are a concern) and/or sprinkle with crunchy Chinese noodles.
For a more filling salad, mix in cooked ramen noodles.
Serve immediately, or chill for a couple of hours to let the flavors develop. It makes a great main dish when topped with grilled shrimp or chicken!
Enjoy for dinner, and leftovers are perfect for lunch the next day!