Orange and Ginger Cabbage Slaw with Roasted Peanuts
approx. 6, shredded
large yellow bell pepper
sliced into long and thin
of cucumbers sliced julienne style
of carrots sliced julienne style
of radishes sliced julienne style
of roasted unsalted peanuts
Cracked black pepper to taste
of grapeseed oil or extra virgin olive oil
of rice wine vinegar
Juice of 1/2 an orange
of sesame oil
of freshly grated ginger
of pure liquid honey
of Kikkoman soy sauce
In a large bowl, mix the cabbage, bell pepper, cucumbers, carrots, radishes, and scallions.
With a large spoon, toss the vegetables.
In a blender/food processor, mix all of the dressing ingredients and pulse until well blended and until the ginger has disintegrated.
Drizzle the dressing over the slaw.
Toss to evenly coat all of the veggies.
Add the roasted peanuts and toss.
Season with crack black peppered, to taste.
Garnish with sesame seeds and fresh parsley.
This slaw tastes better as it sits, so I recommend making it a few hours in advance.