Green cabbage asian slaw – Verde Valley CSA

½ green cabbage thinly sliced
½ cup scallions thinly sliced
¼ cup fresh mint minced
¼ cup cilantro roughly chopped
¼ cup toasted slivered almonds or roasted peanuts
2 tablespoons black roasted sesame seeds (optional garnish)

Sesame Ginger Vinaigrette

3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey
1 tablespoon ginger root grated
½ tablespoon chili paste (optional)

Add cabbage, scallions, cilantro and mint to a large bowl. In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly. Sprinkle toasted almonds on slaw before serving.

from The Lemon Bowl