Asian Red Cabbage and Walnut Salad

• 1/4 cup fresh lime juice
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon agave syrup
• 1 tablespoon fish sauce
• Salt to taste (optional; fish sauce is salty)
• 3 tablespoons grapeseed oil
• 2 tablespoons walnut oil
• 1 tablespoon dark sesame oil
• 8 cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)
• 1/2 cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)
• 1 cup julienned radishes
• 1 to 2 tablespoons minced fresh ginger, to taste
• 1 cup lightly toasted walnut halves

1. In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
2. In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts.
3. Toss together, add dressing and toss together again.
4. Refrigerate until ready to serve, and toss again before serving.
5. Mound the slaw in a bowl or on a platter.
6. It looks nice if you press it into a bowl then reverse it onto a platter.
7. Top with remaining toasted nuts just before serving.

lime juice, rice vinegar, syrup, fish sauce, salt, grapeseed oil, walnut oil, sesame oil, red cabbage, cilantro, radishes, fresh ginger, walnut halves

Taken from cooking.nytimes.com/recipes/1017752 (may not work)