Ingredients:

6 cups thinly sliced savoy cabbage

1 cup coarsely grated peeled carrots

1 cup coarsely grated peeled daikon radish

1 large red bell pepper, cut into 2 x 1/3-inch strips

1/2 cup chopped fresh mint

1/2 cup chopped fresh cilantro

4 green onions, sliced

7 tablespoons seasoned rice vinegar

2 tablespoons Asian sesame oil

2 tablespoons vegetable oil

2 serrano chiles, seeded, minced

Directions:

Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. Vegetables and dressing can be made ahead of time. Cover separately and chill. Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and
pepper and serve.

Serves 6

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