Spicy Salad

Asian Coleslaw
3 Tbsp lime juice
2 Tbsp rice wine vinegar
1 Tbsp sugar
½ tsp salt
2 dried red chilies, crumbled
4 cups thinly sliced green cabbage
1 small carrot, cut into small matchsticks or grated
2 shallots, thinly sliced
1 Tbsp fresh ginger, cut into matchsticks, or
 2 tsp minced fresh ginger
1 Tbsp coarsely chopped fresh cilantro leaves
¼ cup unsalted peanuts, roasted and chopped
Whole cilantro leaves for garnish

Whisk the lime juice, vinegar, sugar, salt, and chilies 
in a 2-quart mixing bowl.
Add the cabbage, carrot, shallots, ginger, and chopped cilantro.
Mix all ingredients thoroughly.
Let the coleslaw stand for 15 minutes to 
allow the flavors to develop.
Divide the salad among 4 plates. 
Sprinkle generously with chopped peanuts 
and garnish with whole cilantro leaves.

Makes 4 servings.

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