Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets