Asian Slaw

Made this slaw for fish tacos (next post).  Super good!

3 cups Napa cabbage, shredded or thinly sliced

1 cup radicchio, shredded or thinly sliced
½ red pepper, thinly sliced
1 cup cilantro, chopped
2 or 3 thin slices red onion, cut into fourths

1/4 cup rice vinegar
2 T. toasted sesame oil
2 T. pickled ginger, finely chopped
2 cloves garlic, minced
Salt and pepper

In a large bowl, combine the vinegar, oil, ginger, garlic, salt and pepper.  Add the cabbage, radicchio (or more cabbage if you don’t have radicchio), red pepper, cilantro, and onion slices.

Refrigerate for about an hour before serving.