Napa & Spinach Slaw

Serve this Asian salad soon after the dressing is added, or store the greens and dressing separately for later. I served this with Asian Flank Steak and sticky rice and it was super flavorful and healthy. This recipe serves 4.

3 cups Napa cabbage, cut crosswise into 1/2” strips
2 cups spinach leaves, shredded into 1/4” strips
1/2 medium yellow or orange bell pepper, seeded and julienned
Juice of 1/4 lemon
1 T rice wine vinegar
1/2 t salt
1/8 t ground black pepper
1/8 t white pepper
1/4 t black sesame seeds (optional)
2 t canola or sunflower oil
1 T roasted sesame oil

DIRECTIONS

In a large bowl, combine the cabbage, spinach, and bell pepper, using your hands to toss them. Add the lemon juice, vinegar, salt, black pepper, white pepper and sesame seeds. Toss to mix. Drizzle on the oils and toss. Serve within an hour.