Asian Slaw

1 (3-inch) piece ginger, grated fine 
1/2 cup rice wine vinegar 
1 tablespoon soy sauce 
1 lime, juiced 
2 tablespoons sesame oil 
1/2 cup peanut butter 
1 head Napa cabbage, sliced thin 
1 red bell pepper, julienne fine 
1 yellow bell pepper, julienne fine 
2 serrano chiles, minced fine 
1 large carrot, grated fine with a peeler 
3 green onions, cut on the bias, all of white part and half of the green 
2 tablespoons chiffonade cilantro 
2 tablespoons chiffonade mint 
1/2 teaspoon ground black pepper

Shred cabbage using v-slicer or box grater. Drain for two hours (optionally kosher if slicing method was gentle).

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.