Asian Coleslaw

Salad

½ small head red or green cabbage*, shredded

1 fat green onion, sliced in half lengthwise then chopped finely

1 medium carrot, shredded

2 stalks celery, sliced finely crosswise

½ red pepper, finely sliced

1 small handful cilantro, minced

Dressing

2 T lemon or lime juice

2 T low-sodium soy sauce

2 T peanut oil

1 t sesame oil

1 T rice wine vinegar

1 T honey

1 t minced ginger

Freshly ground black pepper to taste

Garnish

2 T chopped, toasted peanuts (optional)

Combine the salad ingredients in a large bowl, and toss together well.  Combine dressing ingredients in a jar, shake well, pour over vegetables and toss well.  Cover and refrigerate.  Garnish with peanuts, if using, right before serving.

This can be made several hours ahead; serves four.

*If using red cabbage, soak the shredded cabbage in a sink of cold water before proceeding, then dry with a salad spinner.  The purple in the cabbage will leach into the water, instead of your salad.