This Asian-inspired slaw is sweet, spicy and delicious. The dressing can be made the day before, so you can just toss and enjoy!

• 3 T. seasoned rice wine vinegar
• 1-1/2 T. olive oil
• 1-1/2 T. canola oil
• 3 T. creamy peanut butter
• 2 T. soy sauce
• 1 T. brown sugar
• 1 T. freshly grated ginger
• 1 T. garlic, minced
• 3 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 red or yellow bell pepper, cut into thin strips
• 1 cup shredded carrots
• 3 scallions, sliced thinly
• 1/4 cup fresh cilantro leaves

For the dressing:

In a large mixing bowl, whisk together the vinegar, oils, peanut butter, soy sauce, brown sugar, ginger and garlic.

Refrigerate until ready to use.

To Serve: Combine the remaining ingredients in a large bowl. Add the dressing and toss to coat well. Serve immediately.