Ingredients
1 cup shredded Chinese or napa cabbage1/2 cup sliced water chestnuts, chopped1/2 small zucchini, julienned2 tablespoons chopped green pepper4-1/2 teaspoons rice vinegar1 teaspoon sugar1 teaspoon sesame seeds, toasted1 teaspoon reduced-sodium soy sauce1/2 teaspoon sesame oilDash crushed red pepper flakes
Preparation
In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In another small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour.
