Low-Carb Napa Cabbage Salad with Dijon-Ginger Dressing

Ingredients

• 1/2 of large head Napa cabbage, chopped
• 1 red bell pepper, very thinly sliced into same-length slices
• 1/4 cup thinly sliced green onion
• 1/2 cup chopped cilantro
• 1/3 cup chopped dry-roasted peanuts
• 2 T rice vinegar
• 2 tsp. grated ginger puree
• 2 tsp. Dijon mustard
• 1 tsp. sesame oil
• 1 T sweetener of your choice
• Salt and fresh-ground black pepper to taste
• 3 T vegetable oil

Directions

1. In a small bowl, combine the rice vinegar, grated ginger puree, Dijon mustard, sesame oil, sweetener, salt, and pepper. Whisk in the oil one tablespoon at a time, then set the dressing aside so the flavors can mingle while you prep the vegetables.
2. Chop 1/2 head Napa cabbage until you have 5-6 cups. Trim the red bell pepper, discard the seeds, and slice it very thinly, keeping the pieces roughly the same length.
3. Slice the green onions thinly, then chop the cilantro and peanuts.
4. In a medium-sized salad bowl, combine the chopped Napa cabbage, red bell pepper strips, green onions, and cilantro.
5. Pour on as much dressing as you like and toss until the salad is coated. If you prefer a lighter salad, you may not use every bit of the dressing. Divide the salad into individual dishes and finish each one with chopped peanuts.
6. This salad does not hold especially well once dressed, so if you are not eating it all, add dressing only to the portion you are serving.
7. Chill the remaining Napa cabbage mixture, red bell peppers, green onions, and cilantro, then add the dressing and peanuts when you are ready to eat the leftovers.
8. For a heartier main-dish salad, you could mix in chopped leftover rotisserie chicken.