Makes 4 side-salad servings or 2 main-dish salads

From kalynskitchen.com recipe adapted from Everyday Food: Fresh Flavor Fast

1/2 of large head Napa Cabbage, chopped (about 5-6 cups chopped cabbage)

Several Lunchbox Peppers, very thinly sliced into same-length slices

1/4 cup thinly sliced Green Onion

1/2 cup chopped Cilantro (or more; if you're a cilantro hater I'd use more green onion)

1/3 cup chopped dry-roasted Peanuts

Dressing:

2 TB Rice Vinegar (use unseasoned vinegar without added sugar)

2 tsp grated Ginger 

2 tsp. Dijon Mustard 

1 tsp. Sesame Oil

1 TB Agave Nectar 

Salt and fresh-ground Black Pepper to taste 

3 TB Vegetable Oil 

Stir together the rice vinegar, grated ginger, 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 napa cabbage to make 5-6 cups chopped cabbage. Cut lunchbox peppers into thin slices, trying to make them about the same length. Thinly slice green onions, chop cilantro, and chop peanuts.

Toss together the chopped napa cabbage, 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).  Good with some leftover rotisserie  chicken.