Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper
• 3 green onions, thinly sliced
• 1/2 head red cabbage, shredded
• 1/2 jalapeno chile, seeded, deveined, finely chopped
• 1/2 green bell pepper, julienned
• Salt and freshly ground black pepper
• 1 tablespoon fresh cilantro leaves, finely chopped
• 2 tablespoons roasted peanuts, roughly chopped

Instructions

1. For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
2. For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.