Asian Cabbage Salad
2 teaspoons red chili paste
scant 1/3 cup vegetable oil
2 tablespoons toasted sesame oil
1/4 cup fresh lime juice
2 tablespoons low-sodium soy sauce
2 teaspoons brown sugar
1 teaspoon fish sauce
1 teaspoon grated peeled fresh ginger
kosher salt to taste
1/2 small head red cabbage, thinly sliced (about 5-6 cups)
2 medium carrots, peeled and shredded
6 scallions, thinly sliced
2 cups baby spinach, thinly sliced
1/2 cup chopped, fresh cilantro
1/3 cup chopped peanuts
1 teaspoon sesame seeds, roasted
Directions:
1. Whisk first 8 ingredients together in large bowl, season to taste with salt. Add cabbage, carrots, scallions, spinach, and cilantro; toss to coat. Check for seasoning and add more salt if necessary.
2. Serve the salad onto 4-6 plates and top with the cilantro, peanuts and sesame seeds.
