• Salad Ingredients
• ½ head (about 5 cups) of green cabbage
• ¼ head (about 2-½ cups) of red cabbage
• 1 red bell pepper, cut into matchstick sized strips
• 1 yellow bell pepper, cut into matchstick sized strips
• 1 medium carrot, peeled and cut into matchstick sized strips
• ½ c fresh cilantro, chopped
• 4 green onions, cut into matchstick sized strips (optional)

• Preliminary Dressing
• 4 T rice vinegar
• 4 T vegetable oil
• 2 T soy sauce
• 1-½ T golden brown sugar
• 1 T minced peeled fresh ginger
• 1 T minced fresh garlic

• Final Dressing
• 4 T rice vinegar
• 4 T vegetable oil
• 5 T smooth peanut butter
• 2 T soy sauce
• 1-½ T golden brown sugar
• 1 T minced peeled fresh ginger
• 1 T minced fresh garlic

Prepare your cabbage with a V-Slicer. Do the same with the bell peppers, carrot, and onions.

Whisk the six ingredients for the preliminary dressing together in a small bowl and let stand at room temperature for a half hour, then toss it with your vegetables.

Whisk the seven ingredients for the final dressing together in your bowl and leave it sitting out at room temperature while your veggies sit in the fridge for an hour or two.

Toss the final dressing with the slaw and refrigerate everything until you are ready to eat.

Preparation time: 2 ¾ hours

The Redneck Gourmet