Asian Slaw

• 2 heads Green Cabbage
• 1 head Purple Cabbage
• 1 head Napa Cabbage
• 3 bulbs Kohlrabi
• 2 whole Carrots
• 2 stalks Celery
• 1 cup Snap Peas
• 2/3 cups Fresh Parsley
• 2 whole Limes, Juiced
• 2 whole Oranges, Juiced
• 1/3 cups Rice Vinegar
• 1/4 cups Hot Chili Oil
• 3 Tablespoons Mayonnaise
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Thai Sweet Chili Sauce
• 1 Tablespoon Grated Ginger Root
• 1 Tablespoon Sesame Oil

1. Cut your cabbages all into strips. Peel the kohlrabi, then julienne. Julienne the carrots, too. Slice the celery into 1/4 inch pieces. Throw all of that into a bowl with the snap peas and parsley.
2. In a separate bowl, combine the juices, vinegar, chili oil, mayo, soy sauce, sweet chili sauce, ginger, and sesame oil. Pour over the salad and toss to combine. Let it sit for at least 30 minutes, preferably 2 hours or overnight. Stir well just before serving.

cabbage, purple cabbage, cabbage, carrots, stalks celery, parsley, whole limes, oranges, rice vinegar, ubc, mayonnaise, soy sauce, sweet chili sauce, ginger root, sesame oil

Taken from tastykitchen.com/recipes/sidedishes/asian-slaw-2/ (may not work)