Asian Slaw Salad

This recipe goes well with Veggie Dumplings. 

2 c.   thinly sliced napa cabbage
2 c.    thinly sliced green cabbage
1/2 c. red cabbage
1/2 c. julienned carrots
1/3 c. thinly sliced red onion
1/2 c. thinly sliced red bell pepper
1/2 c. bean Sprouts
1/2 c. julienned snap peas

Sesame Ginger Dressing (courtesy Guy Fieri, 2007): 

In a small saucepan add 2 tablespoons olive oil, 3 tablespoons minced ginger, and 1 table spoon minced garlic. Sautee until lightly brown. Add 2 tablespoons brown sugar and 6 tablespoons soy sauce, continue to saute, stirring constantly, for 5 minutes, then remove from heat. When cool whisk in olive oil, sesame oil, and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing. Recipe does not keep well in fridge with dressing, so only toss whole salad if you plan on eating the entire thing!

Garnish with crushed wontons.