Super Slaw

This recipe appeared in Bon Appétit magazine in July 1998.  The peanut butter dressing really makes the salad.

Serves 6-8

Sauce Ingredients:

6 tablespoons rice vinegar

6 tablespoons vegetable oil

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons (packed) golden brown sugar

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons minced garlic

Salad Ingredients:

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 large red or yellow bell peppers, cut into matchstick-size strips

2 medium carrots, peeled, cut into matchstick-size strips

8 large green onions, cut into matchstick-size strips

1/2 cup chopped fresh cilantro

Preparation:

Whisk the sauce ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Combine salad ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.