Napa Apple Cole Slaw

3 cups Napa cabbage, thinly sliced from the top of the head down

4 scallions, washed, root end and tough tops removed, finely chopped

1 cup Granny Smith apple, peeled, ¼ inch dice

½ cup grated carrot

½ cup sweet red pepper, finely diced

½ cup cilantro coarsely chopped

4 tablespoons grape seed oil

4 teaspoons seasoned rice wine vinegar

¼ teaspoon fresh ground white pepper

Æ teaspoon salt

¼ teaspoon onion powder

Æ teaspoon garlic powder

¼ cup unsalted pistachio kernels, processed to a coarse crumb

Additional pepper and salt to taste

Combine first six ingredients in a large mixing bowl. Toss to mix thoroughly. In another mixing bowl, whisk together the oil, vinegar and pepper, salt, onion powder and garlic powder. Add to the vegetables and toss again to coat. Sprinkle the pistachios over the dressed vegetables and toss one more time. Serve immediately.

- Bill Hicks