- 2 1/2 cups thinly sliced cabbage
- 1/2 head radicchio, thinly sliced
- 1 large carrot, peeled, cut into matchstick-size strips
- 3 ounces snow peas, stringed, thinly sliced lengthwise
- 4 teaspoons seasoned rice vinegar
- 1 teaspoon dry mustard
- 1 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 tablespoon oriental sesame oil
- 2 teaspoons soy sauce
- Combine first 4 ingredients in large bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Combine vinegar, mustard and ginger in small bowl; stir until mustard and ginger dissolve. Gradually mix in both oils and soy sauce. Pour dressing over salad; toss to blend. Season to taste with salt.