Spicy Cabbage Salad

Cooking With Rania - "Labor Day grilling with an Asian twist"
KDKA Pittsburgh Today Live 8/29/2012

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Spicy Cabbage Salad

6 cups shredded Napa cabbage
1 carrot – julienned
1 red bell pepper – seeded – deveined and julienned
½ English cucumber – peeled and julienned
4 ounces julienned jicama
4 green onions – cut into thin diagonal slices
¼ cup each: fresh mint, basil, flat leaf parsley and cilantro - chopped
3 tablespoons sesame oil
¼ cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon minced seeded Serrano chile
1 teaspoon grated fresh ginger
3 tablespoons peanut oil
Sea salt and freshly ground black pepper to taste
1 cup toasted almonds – finely chopped
Sliced almonds for garnishing

In a large bowl, combine the cabbage, carrot, bell pepper, cucumber, jicama, green onions and fresh herbs.

In a small bowl, whisk together the sesame oil, lime juice, vinegar, soy sauce, sugar, chile and ginger until the sugar dissolves. Gradually whisk in the peanut oil and whisk until well emulsified. Pour over the cabbage mixture and refrigerate for about 15 minutes. Season to taste with salt and pepper.

Serves: 12

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