Asian Broccoli Slaw

1 package broccoli slaw
1 11-oz. can Mandarin orange slices, drained
1 red, yellow or orange bell pepper cut into thin sticks
2 green onions, finely chopped
¼ cup chopped cilantro and some cilantro leaves for garnish
1/3 cup chopped salted peanuts

Dressing:

¼ cup soy sauce
¼ cup fresh lemon juice
3 tablespoons sugar
1 tablespoon white wine vinegar
1 tablespoon rice vinegar
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon toasted sesame oil
¼ cup canola oil

Combine all of the salad ingredients in either a mixing bowl, or a serving bowl.

Combine all of the salad dressing ingredients in a medium bowl. Whisk until blended. Toss the dressing with the salad just before serving. The salad dressing will keep in the fridge for a number of weeks. The salad will be fine a second day – but it won’t be quite as crisp.