Asian Cole Slaw

1 head Napa cabbage, shredded (slice across the head in 1/8″ slices)
1-2 cups purple cabbage, shredded
2-4 Carrots, grated
1 bunch radishes, sliced or grated
1 Red Pepper
1-2 cups Snow peas, julienned
1 bunch scallions, white and light green parts, cut in 1/8″ slices
1 cup Peanuts
Sesame seeds (optional)
(You can add any crunchy vegetables you like, or leave out any you don’t.  Make it colorful! Bean sprouts are good too, but add them just before serving, since the vinegar may cause them to wilt if kept in the fridge.)

1/4 cup rice vinegar
1/4 vegetable oil, or part vegetable oil part sesame or peanut oil
1/4 cup brown sugar
2 Tablespoons grated ginger (or just slice it if you use the blender)
1/4 teaspoon dried red pepper flakes
1/2 to 1 cup cilantro leaves

Put the oil, vinegar, brown sugar, ginger and red pepper in a blender and start the motor.  With the motor running, drop in the cilantro leaves.  Blend until smooth.

Prepare all the vegetables and place in a large bowl with the peanuts or sesame seeds.  (You’ll need one with stirring room.)  Pour the dressing over and blend well. 

These quantities make a really large batch, but the salad keeps in the fridge for a couple of days.  I love this so much that even though it’s just me at home,  it’s gone in a short time.  It’s a great meal to keep ready and on hand in the summer time — cool, super-nutritious and high in fiber, low in sodium but with great flavor.  My sister’s 6-year old daughter (who hated vegetables for years) called it “a party in your mouth” and I agree!