2large peppers sliced into matchstick-size stripsa mixture of red and yellow peppers adds great color and crunch
3medium carrots sliced into matchstick-size strips
2large green scallions sliced into matchstick-size pieces
1/2c.chopped fresh cilantro
FOR THE VINAIGRETTE:
6tbs.rice vinegar
6tbs.vegetable oil
5tbs.creamy peanut butter
3tbs.soy sauce
3tbs.brown sugar
1tbs.minced garlic
2tbs.minced fresh ginger
Instructions
FOR THE SALAD:
Combine ingredients in a large salad bowl.
FOR THE VINAIGRETTE:
Whisk together ingredients in a small bowl. Dressing can be made a day ahead and refrigerated, but let it stand for 30 minutes at room temperature before combining with salad.
TO SERVE:
Toss salad ingredients with dressing. Season with salt and pepper.
Notes
The vinaigrette is good served over prepared cole slaw mix also.Recipe By: Guido's Kitchen
Serving Size: 4