Ingredients

• Vinaigrette
• • 1/4 cup rice vinegar (60 mL)
• • 2 Tbsp chopped fresh cilantro (30 mL)
• • 1 Tbsp low sodium soy sauce (15 mL)
• • 1 garlic clove minced (1)
• • 1 Tbsp fresh ginger minced (15 mL)
• • 1 jalapeno pepper finely chopped (1)
• • 1 1/2 Tbsp canola oil (20 mL)
• • 1 Tbsp sesame seeds (15 mL)
• • 1/2 tsp granulated sugar (2 mL)
• Salad
• • 8 cups Chinese cabbage (suey choy) finely shredded (2 L)
• • 1 small red pepper cut into strips (1)
• • 2 green onions chopped (2)
• • 2 medium carrots grated (2)
• • 2 cups slivered snap peas (500 mL)
• • 1/3 cup slivered almonds toasted (75 mL)

Instructions

1. In a large salad dressing container, combine rice vinegar, cilantro, soy sauce, garlic, ginger, jalapeno pepper, canola oil, sesame seeds and sugar. Shake vigorously and set aside.
2. In a large salad bowl, toss together cabbage, peppers, green onion and carrot. Shake dressing again and pour over salad ingredients. Toss to coat vegetables.
3. Immediately before serving add snap peas and almonds. Toss again and serve.