Asian Slaw

photo and recipe adapted from Cooking With My Kid
1 head of nappa cabbage, thinly sliced
1 medium carrot
1/2 cup chopped cashews
3 tablespoons rice wine vinegar
1 tablespoon lemon juice
pinch of salt
1 tablespoon honey
1/2 teaspoon ginger, minced
1 clove garlic, pressed
1 tablespoon soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1 scallion (sliced thin)

Place cabbage in a large bowl. Set aside. Put vinegar, lemon, salt, honey, ginger, garlic, soy and oils in a jar and shake, shake, shake. Pour over cabbage and toss to combine. Toss in cashews. Grate 1/2 the carrot over the bowl and toss again. Transfer to a serving bowl and grate the remaining carrot on top and garnish with scallions. Serves 6 to 8.

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