Asian slaw

½ head cabbage, shredded
1 cup shredded carrots
3 tablespoons rice vinegar (or lemon or lime juice)
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon honey
optional additions: chopped peanuts, toasted sesame seeds, chopped fresh cayenne pepper, avocado, fresh grated ginger, garlic, chopped onion, cilantro

Mix the dressing: the vinegar, oils, soy sauce, honey. Toss with cabbage and carrots. Add any additions you have and like. Enjoy!

This is an amalgamation of recipes from the Candle Café Cookbook and our friend and CSAer Sarah Frederick!