Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons brown sugar
• 5 tablespoons soy sauce
• 4 tablespoons mirin, or white wine
• 1 teaspoon sesame oil
• 1/4 cup rice wine vinegar
• 1 cup thinly sliced napa cabbage
• 1/2 cup thinly sliced green cabbage
• 1 cup julienned carrots
• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup thinly sliced bok choy
• 1/2 cup bean sprouts
• 1/2 cup julienned snap peas
• 1/2 cup julienned green onions
• 15 wonton skins, fried
• Peanuts, for garnish

Steps

1. In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown.
2. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat.
3. When cool whisk in olive oil, sesame oil and rice wine vinegar.
4. Mix all vegetables in a bowl and toss with dressing.
5. Garnish with crushed wontons and peanuts.