1 head green cabbage, shredded
½ head red cabbage, shredded
2 carrots, shredded
1 cup fresh bean sprouts
2 tablespoons sesame seeds, toasted
½ cup rice wine vinegar
¼ cup soy sauce
1 tablespoon sesame oil
½ teaspoon chili paste (start with ¼ teaspoon because this stuff is very hot)
3 tablespoons creamy peanut butter
4 green onions, chopped fine
1 teaspoon fresh ginger root, grated
Black pepper, to taste
1. Put shredded cabbages in a colander and sprinkle salt on top; let stand in sink for 15 minutes to draw out water for crispness. Rinse and drain well before using.
2. Combine all dressing ingredients in a small bowl; whisk together.
3. Put cabbages, carrots, and bean sprouts in a large bowl, pour dressing over top, and toss well.
4. Sprinkle top with toasted sesame seeds before serving