Ingredients
1/3 cup canola oil
1/4 cup rice-wine vinegar
1/4 cup finely grated carrots
Juice of 1 lime
1 tablespoon soy sauce
2 teaspoons finely grated fresh ginger
2 teaspoons sugar
8 cups finely shredded green cabbage
4 cups finely shredded red cabbage
2 fresno chiles or jalapeno peppers, thinly sliced crosswise
1/2 pound snap peas, thinly sliced on the bias
1/4 cup fresh cilantro leaves
Coarse salt and freshly ground black pepper
Preparation
In a medium bowl, whisk together canola oil, vinegar, carrots, lime juice, soy sauce, ginger, and sugar; set dressing aside.
Place both cabbages, chiles, snap peas, and cilantro in a large bowl; toss to combine. Add dressing and toss to coat. Season with salt and pepper and serve.
