The vegetables in this salad soak up the rich flavors of its ginger dressing. Since preshredded red cabbage isn't readily available at most supermarkets, we used a chef's knife to thinly shred it. Preshredded white cabbage can be substituted for the red, if you prefer.
4 cups shredded red cabbage
1 cup matchstick-cut carrots
1/4 cup coarsely chopped dry-roasted peanuts (1 1/2 ounces)
1 yellow bell pepper, cut into thin strips
1 small jalapeño pepper, minced
3 tablespoons dark brown sugar
3 tablespoons balsamic vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1/2 teaspoon grated peeled fresh ginger
How to Make It
Combine first 4 ingredients in a large bowl.
Combine jalapeño pepper and next 6 ingredients in a small bowl, stirring with a whisk. Pour dressing mixture over cabbage mixture, tossing to coat.