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Asian Slaw

Ingredients

• For the dressing:
• 1/3 cup rice wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons fresh lime zest
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1/3 cup extra virgin olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons peeled and finely minced fresh ginger
• 1 large clove garlic, finely minced
• 1/2 to 1 red jalapeño, stemmed, seeded, and finely minced
• For the slaw:
• 1 medium head Napa or Savoy cabbage, cored and shredded
• 2 carrots, peeled, trimmed, and cut into matchsticks
• 3 scallions, trimmed; white and green parts thinly sliced on a sharp diagonal
• 1/2 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, roughly chopped (optional)

Directions

For the dressing, whisk together the rice wine vinegar, lime juice and zest, brown sugar, and soy sauce in a small mixing bowl.
Whisk in the olive oil and sesame oil. Stir in the ginger, garlic, and jalapeño—half of it for mild heat, all of it for more heat.
To assemble the slaw, toss the cabbage, carrots, and scallions in a large bowl.
Add the dressing, and toss to lightly coat.
Top with the cilantro leaves and peanuts if you’re using them.