Chinese coleslaw
This lasts up to three days in the fridge, it just gets softer. If you can’t find a Chinese cabbage, a regular one does just great!
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a skillet on high heat. Add olive oil and get hot.
  2. Add red pepper, zucchini, garlic and chili pepper and saute for 5 minutes, mixing periodically.
  3. Add the rest of the ingredients except the cabbage and scallions. Mix well and cook 2 more minutes.
  4. Remove from pan and add to large serving bowl with juices. Add cabbage and scallions. Mix well. Serve warm, room temperature or cold.