Jalapeño-Apple Slaw With Honey Lime Vinaigrette

• 1 1/2 tablespoons honey
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons avocado oil
• 1 1/2 tablespoons seasoned rice vinegar
• 1/2 teaspoon himalayan sea salt (optional)
• 2 large jalapenos - cut in half moons
• 1 medium bell pepper - red, orange, yellow or a combination of colors (using mini-bells)
• 1 very large Granny smith apple (preferred) but pink lady adds a delicious tart flavor, too
• 2 green onions
• 7 1/2 cups finely sliced cabbage

1. Finely slice the cabbage and cold water rinse. Drain well or send through a salad spinner; set aside, until needed.
2. In a salad bowl, prepare the vinaigrette; mix together the honey, rice vinegar, oil, lime juice and salt. Whisk together until smooth and saucy, set aside.
3. Core and thin slice the apple; add to the vinaigrette, coat all slices to prevent browning.
4. Chop the green onions, jalapenos and bell pepper. Add to the apples, stir to coat ingredients.
5. Add the well drained cabbage. Toss to coat.
6. Chill at least 1 hour or long enough for all ingredients to incorporate.
7. *Recipe is a modified version of one found in a Chile Pepper issue - 10 years ago.

honey, lime juice, avocado oil, rice vinegar, salt, jalapeufos, bell pepper, very, green onions, cabbage

Taken from food52.com/recipes/8746-jalapeno-apple-slaw-with-honey-lime-vinaigrette (may not work)