Low-Carb Napa Cabbage Salad with Dijon-Ginger Dressing

Directions

Stir together the rice vinegar, grated ginger puree, Dijon mustard, sesame oil, sweetener, salt, and pepper, then whisk in the oil one tablespoon at a time. Let the dressing sit to develop flavor while you chop the salad ingredients. Chop 1/2 head Napa cabbage to make 5-6 cups chopped cabbage. Cut off stem and remove seeds from red bell pepper, then cut into thin slices, trying to make them about the same length. Thinly slice green onions, chop cilantro, and chop peanuts. Toss together the chopped napa cabbage, red bell pepper strips, sliced green onions, and chopped cilantro in a medium-sized salad bowl. Add desired amount dressing and toss to coat the salad. Put salad in individual serving dishes and top each serving with chopped peanuts. This did not keep particularly well in the fridge, so if you’re not going to eat it all I would add dressing only to the amount you’re eating. Then refrigerate the leftover mixture of napa cabbage, red bell peppers, green onions, and chopped cilantro and add the dressing and peanuts when you eat the leftovers. You could add chopped leftover rotisserie chicken to this salad to make it a more substantial main-dish salad.