6 tablespoons rice wine vinegar
5 tablespoons canola oil
5 tablespoons no sugar added peanut butter
3 tablespoons soy sauce
3 tablespoons Splenda brown sugar
2 tablespoons minced fresh ginger root (can use dry, but fresh is better)
1 1/2 tablespoons minced garlic
1 TBSP sesame oil
8 cups thinly sliced cabbage (can use any type or combination of different types of cabbage you would like: Napa, Green, Red)
2 red or orange bell peppers, thinly sliced
2 carrots, shredded
6 green onions, chopped
Can also add thinly sliced and juliened radishes
1/2 cup chopped fresh cilantro
In a medium bowl, whisk together the ingredients for the dressing in bowl or jar (I prefer a jar with a lid so I can shake the dressing. In a large bowl, mix the cabbage, bell peppers, carrots, green onions, and cilantro.
You can toss the salad with the salad dressing right before serving or serve on the side to add individually. This recipe makes a lot of salad and is great for leftover lunches if dressing is added individually.
Top salad with sunflower seeds and enjoy.