Cabbage Salad With Red Pepper, Cilantro, Peanuts and Dijon-Ginger Dressing

I found this recipe for Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing on one of my favorite websites- Kalyn's Kitchen.
Right off the bat I used regular cabbage rather than Napa. Otherwise I pretty much stuck with the recipe and it was wonderful.

5-6 C. Chopped Cabbage
1 Red Pepper, very thinly sliced into same-length slices
1/4 C. Green Onions, thinly sliced
1/2 C. Cilantro, chopped
1/3 C Dry Roasted Peanuts, chopped

Dressing:
2 Tbls. Rice Vinegar (use unseasoned vinegar without added sugar)
1 frozen ginger cube OR 2 tsp. grated ginger puree
2 tsp. Dijon Mustard
1 tsp. Sesame Oil
1 Tbls. Splenda
salt and black pepper to taste
3 Tbls. Canola Oil

Stir together all dressing ingredients. Let the dressing sit to develop flavor while you chop the salad ingredients.

Toss together the chopped 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 or toss peanuts into salad before serving.

Light Lunch

I tried this Puerto Rican Cabbage Salad for lunch. I didn't use the celery leafs as I have never had them before and wasn't sure I was willing to eat them. I used 1/4 tsp. of Tabasco sauce and the salad had a slight kick but if you like things really spicy then add more. For the oil I used canola. Overall it was a really good, light salad and I look forward to making this again.