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Salad
Asian
4 - 6 servings
45 minutes
0 minutes
5 tablespoons seasoned rice vinegar
1 tablespoon granulated sugar
1 each Serrano Chile, seeds and membrane removed; minced
2 teaspoons organic ginger root, peeled and grated
1 1/2 teaspoons sesame oil
2 lbs. Savoy Cabbage, shredded
1/4 pound Sno Peas, sliced thin-lengthwise
1/2 each Organic Bell Pepper, julienned
To your taste My Grinders, Rainbow Peppercorns
To your taste Pico de Gallo Seasoning
In a large bowl, whisk together the vinegar, sugar and salt.
Next add the chile, ginger and sesame oil and whisk to incorporate the flavors.
Next add the cabbage, sno peas and bell pepper. Season, to your taste, with the pepper and pico de gallo.
Cover and refrigerate for about 1/2 hour. Adjust seasonings and serve.
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