| 0.5 cups olive oil For dressing | |
| 2 tablespoons sweet chili sauce For dressing | |
| 1 teaspoon Dijon mustard For dressing | |
| 2 teaspoons lemon juice For dressing | |
| 1 teaspoon minced garlic For dressing | |
| 0.5 teaspoons grated ginger For dressing | |
| 1 teaspoon pepper For dressing | |
| Salt to taste For dressing | |
| 1 cup shredded red cabbage For salad | |
| 1 carrot, cut into julienne slices For salad | |
| 2 green onions, cut into slices For salad | |
| 0.5 cups red bell pepper, cut into cubes For salad | |
| 1 cup cucumber For salad | |
| 0.5 cups yellow bell pepper, cut into cubes For salad | |
| 1 cup Asian salad leaves, torn into bite-size pieces For salad |
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