Source: dLife

An Asian inspired slaw seasoned with soy sauce, garlic, and rice vinegar.

Servings

1 medium cucumber (English)
6 cup napa cabbage , finely shredded
2 cup shredded carrots
0.5 cup rice vinegar
1 tbsp fish sauce (Asian)
1 tbsp toasted sesame oil
1.5 tsp low sodium soy sauce
1.5 tsp sugar
1 tbsp fresh jalapeno chili peppers , seeded, and minced (one pepper)
1 medium garlic cloves , minced
0.75 cup dry roasted unsalted peanuts

1 Cut cucumber in half lengthwise, cut off ends, and scoop out seeds. Finely slice cucumber.
2 In medium bowl, mix cucumber, cabbage, and carrots.
3 In small bowl, whisk vinegar, fish sauce, sesame oil, soy sauce, jalapeño, and garlic. Drizzle dressing over salad and gently toss.
4 When ready to serve, garnish salad with peanuts.

Salad can be prepared up to 4 hours in advance. Cover and chill until ready to serve.