This is Katie’s favorite slaw, and for good reason. It comes from Farmer John’s Cookbook and they write that, in addition to Asian themed meals, “it goes perfectly with typical backyard barbecue fare, too. It works well with additional vegetables — some julienned cucumber is nice — and it makes a wonderful bed for grilled food”. While our other Asian slaw uses Napa cabbage, this one uses a regular or — our preference — a savoy cabbage, though a red cabbage would look great in here too.  And for what it’s worth, we always play fast and loose with the cabbage to carrot ratio … this is kind of hard to mess up!

2 cups cabbage (about 1/2 small head), shredded
1/3 cup carrot, shredded
1/2 cup onion (use red onion, if available) or shallots, minced
2 tbsp fresh mint, minced (optional)
2 tbsp cilantro, minced
2 tbsp rice vinegar
2 tbsp peanut oil (or olive oil)
1 tbsp rice wine (like mirin or sake)
2 tsp honey
1 tsp toasted sesame oil
salt and pepper

1. Core and shred the cabbage. Shred the carrot. Mince the onion, mint and cilantro.
2. Combine all veggies (and herbs) in large bowl and toss well.
3. Mix dressing ingredients in small bowl until well combined and honey is dissolved. Pour the dressing over the veggies and toss again. Season with salt and pepper to taste.
4. If possible, refrigerate for an hour before serving.