Vietnamese Cabbage Salad

 

Salad:

1/2 Napa cabbage shredded (cut cabbage down the middle)
1 large shallot sliced thin
(or 1/4 red onion sliced thin & soaked in vinegar, then discard vinegar)
1-1/2 cups fresh English or garden peas (steamed ahead of time)
1 red bell pepper sliced into thin pieces
1-1/2 cups shredded carrots
1 cup bean sprouts
1/2 cup fresh mint leaves chopped
1 cup fresh cilantro chopped, reserving some whole leaves for the top
1 tbs toasted sesame seeds
(sprinkle on salad after dressing is added just before serving)
optional: toasted and chopped peanuts or cashews

Dressing:

2 tbs olive or canola oil
1 tbs sesame oil
1 tbs agave
3 tbs rice vinegar
2 tsp fish sauce
2 tsp soy sauce
1/4 cup sweet chili sauce
juice of one lime
1 tsp salt
1/2 tsp fresh ground pepper

Prepare and combine salad ingredients except sesame seeds. Make dressing in a jar so you can shake it to blend ingredients. Taste dressing and adjust seasoning. Pour dressing on salad and toss 30 minutes before serving. Just before serving sprinkle the sesame seeds over the top. Enjoy.