Asian Coleslaw

This is a little twist on the traditional southern sidedish (which I love, mind you, but I still don't mind a twist on it every now and again). It has a definite sweetness to it, and a nice crunch from the peas and the cashews. It makes a bit batch, though, so you could easily half the recipe for smaller-scale partying.

Asian Coleslaw

for the salad

• 1 head savoy cabbage, cut into quarters and the hard stem cut out
• 2-3 stalks celery
• 2 carrots
• 1 bunch green onions
• 1/2 pound snow peas, ends trimmed
• 2 11-ounce cans mandarin oranges, drained
• Salt and pepper
  
• about 1/3 cup cashew halves

for the dressing

• 1/2 cup canola oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 2 tablespoon honey
• 2 tablespoons rice vinegar
• 1-2 tablespoons grated fresh ginger

In a food processor with the slicing disc, thinly slice the cabbage and celery. Transfer to a large mixing bowl. With the food processor shredding disc, shred the carrot, and transfer to the bowl. With the metal chopping blade, pulse the green onions until uniformly chopped. Add to the mix. Add the peas (retaining a few to put on top) and half of the oranges. Salt and pepper the vegetables well.

In a small mixing bowl, combine all the dressing ingredients, and whisk together. Immediately before serving, pour the dressing over the salad and mix well to coat evenly. Top with the remaining peas, oranges, and cashews.