This recipe from The Epicurious Cookbook was submitted by Epicurious member Sooz Wolhuter and is one great way to use your green cabbage, carrots, green onions, cilantro, (and even green chiles). It makes 20 servings…perfect for a potluck and introducing others to the wonderful flavors of your CSA veggies!
In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles. Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.
In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper. Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables. Add the onions and cilantro and toss again. Sprinkle the salad with peanuts and serve.
Note: The dressing can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week. Whisk or shake before using.
Source: The Epicurious Cookbook, Tanya Steel and the editors of Epicurious