asian slaw.

1/2 head red cabbage, chopped in 2" strips

1/2 c. carrots, shredded

1/4 c. craisins

1/4 c. candied walnuts or almonds*

2 scallions, chopped

2 T fresh mint, chopped

2 T fresh cilantro, chopped

Chop or shred ingredients as indicated.  Combine all ingredients in a bowl or serving platter. Toss with dressing to coat.  Store in refrigerator.

*To make the walnuts (or almonds), preheat your oven to 350. Spray a cookie sheet with cooking spray or lay down a piece of parchment paper. Spread one layer of nuts out evenly over the cookie sheet. Don't overcrowd the nuts or stack the nuts. Bake for 5 minutes in the oven. While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat. When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture. Stir to coat. Turn the nuts out onto parchment paper to cool.

Dressing:

1/2 c. extra virgin olive oil

2 T red wine vinegar

2 T apple cider vinegar

2 T Dijon mustard

2 T honey

1 lime, juiced

1/2 t. salt

1/4 t. pepper

In a blender, combine all ingredients except olive oil. With the blender on low, slowly add extra virgin olive oil. Blend until fully combined.

xx.

val