Bag of shredded coleslaw mix (Green, napa, and red cabbage and carrots)
10 to 15 baby carrots, grated
3 whole Green Onions (or more), Sliced
⅓ cups Cilantro (or More To Taste)
4 Tablespoons Rice Vinegar
2 Tablespoons Canola Oil
1 Tablespoon Sesame Oil
5 teaspoons Soy Sauce
4 teaspoons Sugar
2-½ teaspoons Fresh Ginger, Minced (I didn’t buy this and just used dry ginger)
2 teaspoons Sesame Seeds (optional)
½ teaspoons Black Pepper
½ teaspoons Asian Chile Sauce (optional)
½ cups Honey-roasted Peanuts (or To Taste)
In a large bowl, toss green and red cabbage, carrots, green onion, and cilantro. Set aside.
In a jar or lidded airtight container, make dressing by combining rice vinegar, canola and sesame oils, soy sauce, sugar, ginger, sesame seeds, pepper, and chile sauce. Cover with lid and shake well to combine.
Up to an hour before serving, toss just enough dressing with the salad mixture to coat. You’ll likely have leftover dressing. Sprinkle with peanuts just before serving.