Crunchy Asian Cabbage Salad | RICARDO

Ingredients

• 3/4 cup (180 ml) rice vinegar
• 1/4 cup (60 ml) honey
• 1 teaspoon (5 ml) cornstarch
• 1/2 teaspoon (2.5 ml) salt
• 1 pinch hot pepper flakes
• 1/3 cup (75 ml) peanut oil
• 1/3 cup (75 ml) toasted sesame oil
• 5 cups (1.25 litres) cabbage thinly sliced on a mandolin or with a knife (about 1/2 head)
• 3 cups (750 ml) red cabbage thinly sliced on a mandolin or with a knife
• 2 carrots, julienned
• 1 cup (250 ml) fried chow mein noodles
• 1/2 cup (125 ml) sliced almonds, toasted
• Pepper