Indonesian Coleslaw
salads
4 cups finely shredded cabbage
1 small sweet red pepper; cut in thin short strips
2 medium carrots; grated
4 green onions; chopped
1 cup bean sprouts
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped peanuts
----DRESSING----
3 tablespoons (each) rice vinegar and hoisin sauce
2 teaspoons (each) sesame oil and minced gingerroot
1 teaspoon (each) soy sauce and granulated sugar
1 clove garlic; minced
In large bowl, toss together cabbage, red pepper, carrots, onions and bean
sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce,
sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw.
Add coriander and peanuts; toss to mix well. Make ahead: Through step 2, cover
and refrigerate for up to 1 day.
Contributor: Anne Lindsay's New Light Cooking
Yield: 8 servings
Source: rec.food.recipes
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