Warm Cabbage Stir Fry Salad

Ingredients

• 2 tablespoons sesame oil
• 1 medium red bell pepper, thinly sliced
• 1 package (10 ounces) DOLE® Angel Hair Coleslaw
• 1 cup DOLE® Shredded Carrots
• 3 garlic cloves, minced
• 3 tablespoons less-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 3 DOLE® Green Onions, thinly sliced
• ¼ teaspoon salt
• ¼ cup chopped roasted unsalted peanuts

Directions

1. Heat oil in a large nonstick skillet or wok over medium-high heat. Add pepper; cook 3 minutes or until tender-crisp, stirring occasionally. Add coleslaw and carrots; cook 5 minutes or until lightly browned and wilted, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add soy sauce and vinegar; cook 1 minute or until most liquid is absorbed, stirring frequently. Stir in onions and salt. Makes about 4 cups.
2. Serve salad sprinkled with peanuts.