Asian Coleslaw with Won Bok and Chili Paste

Cole slaw made with just cabbage and carrots
can get boring at times, try this Asian recipe.

Ingredients:
1/2 cup dry roasted, unsalted peanuts
3 cups shredded won bok (celery cabbage)
2 cups torn green lettuce leaves
1 cup grated carrot (about 2 carrots)
1 small red bell pepper, diced
1/4 cup chopped green onions
1/4 cup reduced fat mayonnaise
2 tablespoons reduced sodium soy sauce
4 teaspoons rice vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 to 1 teaspoon Chinese chili paste with garlic
1 teaspoon minced fresh ginger root
1 garlic clove, minced

Directions:
Toast peanuts in a small, dry, heavy skillet
over medium-low heat, stirring constantly
until lightly browned and fragrant, about 2 to 3 minutes.
Transfer to a plate to cool.
Put cabbage, lettuce, carrot, bell pepper,
and green onions into a large salad bowl.
In a small bowl, whisk remaining ingredients until smooth;
pour over salad and toss gently. Top with toasted peanuts.