GINGER ASIAN SLAW

Directions 1. For the dressing, whisk together the lime zest, lime juice, shallot, sesame oil, vinegar, ginger, jalapeno, soy sauce, honey, and garlic in a small bowl. Drizzle in the oil, whisking constantly. Refrigerate the dressing, covered with plastic wrap, for at least 2 hours before serving.

When ready to dress the slaw, combine the Napa and red cabbages, carrot, bell pepper, green onions, mint, and cilantro in a large bowl. Drizzle the dressing over, toss well, and let sit for 10 minutes. Taste the salad for seasoning, adding salt and pepper to taste. Arrange the slaw on individual plates and sprinkle with the peanuts and sesame seeds. Menu Ideas: This slaw—vibrant in both color and flavor—is great with simple grilled or roasted meats, or served at a summer picnic with Chicken. Do-Ahead Tips: The dressing can be made up to 24 hours in advance. The vegetables can be prepped and blended up to 6 hours in advance and refrigerated in the large bowl with a damp paper towel draped on top. The vegetables and dressing should be tossed together shortly before serving.