Crunchy Asian Slaw

3 cups coarsely chopped red cabbage

3 cups coarsely chopped green cabbage

3 scallions chopped (white and green parts)

1 Honey Crisp apple, cored, julienned

1 Anjou pear, cored, medium dice

¼ cup chopped cilantro

1 can (15 ounces) mandarin orange segments, drained

2 tablespoons toasted sesame seeds

½ cup toasted chopped cashews (or nut of choice)

Dressing

¼ cup vegetable oil

1 teaspoon sesame oil

2 tablespoons rice wine vinegar

1 tablespoons orange juice

2 tablespoons brown sugar

2 tablespoons soy sauce

¼ teaspoon Vulcan’s Fire Salt

Place all salad ingredients in a portable salad bowl.

In a separate bowl, whisk dressing ingredients. Slowly drizzle dressing over slaw and toss. Cover with lid or with plastic wrap and refrigerate at least 1 hour. Serve as a side or mix with kebabs.

Serves four.

Ron Nunes