Adapted from Everyday Food: Fresh Flavor Fast
1/2 of large head Chinese (Napa) cabbage, chopped (about 5-6 cups chopped cabbage)
1 red bell pepper, very thinly sliced into same-length slices
1/4 cup thinly sliced green onion
1/2 cup chopped cilantro (or more)
1/3 cup chopped dry-roasted peanuts
2 T rice vinegar (use unseasoned vinegar without added sugar)
2 tsp. grated ginger puree (can also use freshly grated ginger root, but the ginger puree from a jar works for this)
2 tsp. Dijon mustard
1tsp. sesame oil
1 T Agave Nectar
Salt and fresh-ground black pepper to taste
3 T vegetable oil
Stir together the rice vinegar, grated ginger puree, Dijon mustard, sesame oil, agave nectar, salt, and pepper, then whisk in the oil one tablespoon at a time. Let the dressing sit to develop flavor while you chop the salad ingredients.
Chop 1/2 head Chinese cabbage to make 5-6 cups chopped cabbage. Cut off stem and remove seeds from red bell pepper, then cut into thin slices, trying to make them about the same length. Thinly slice green onions, chop cilantro, and chop peanuts.
Toss together the chopped Chinese cabbage, red bell pepper strips, sliced green onions, and chopped cilantro in a medium-sized salad bowl. Add desired amount dressing and toss to coat the salad. (You may not need all the dressing if you like your salads on the dry side.) Put salad in individual serving dishes and top each serving with chopped peanuts.
This did not keep particularly well in the fridge, so if you're not going to eat it all, I would add dressing only to the amount you're eating. Then refrigerate the leftover mixture of Chinese cabbage, red bell peppers, green onions, and chopped cilantro and add the dressing and peanuts when you eat the leftovers.