Asian Coleslaw

THE VEGETABLES

1 small red cabbage, cored and shredded

1 small green cabbage, cored and shredded

1 cup assorted bell peppers, sliced (colors make the salad beautiful)

1 bunch scallions, finely chopped

1 jalapeño pepper, seeded and finely chopped

1/2 red onion, finely sliced

1/2 bunch cilantro, finely chopped

1 cup shredded carrots

THE DRESSING

2/3 cup rice vinegar

1/2 cup water

1/3 cup soy sauce

1/3 cup sesame oil (hot if desired)

1/3 cup fresh grated ginger

1/3 cup minced garlic

1/4 cup fish sauce (available at Asian markets)

1/4 cup lime juice

1/4 cup sugar

Combine vegetables in a nonmetallic bowl and set aside. Whisk all dressing ingredients together and add to the vegetables an hour before serving.