Asian Slaw

• 1/2 cup apple cider vinegar
• 2 tablespoons honey
• 3 tablespoons soy sauce, tamari
• 1/2 cup vegetable oil
• 1/4 cup sesame oil
• 1 tablespoon red pepper flakes
• 2 tablespoons cumin ground
• 1/4 cup cilantro freshly chopped
• 1/4 cup scallions, spring or green onions sliced
• 1 each jalapeno pepper seeded and finely diced
• 1 x salt and black pepper to taste
• 1 cup carrots julienne
• 4 cups cabbage red and green, thinly sliced
• 1 cup sweet red bell peppers julienne
• 2 cups pineapple diced
• 3/4 cup macadamia nuts toasted and chopped
• 3 cups napa (Chinese) cabbage julienne

1. Whisk together the vinegar, honey and soy sauce.
2. Drizzle in oils in a steady stream, whisking to emulsify.
3. Whisk in the crushed red pepper, cumin, cilantro, scallion and jalapeno.
4. Season to taste with salt and pepper.
5. In large bowl combine the carrot, cabbage, red pepper, pineapple and nuts and mix well.
6. Add dressing and toss well.

apple cider vinegar, honey, soy sauce, vegetable oil, sesame oil, red pepper, cumin ground, cilantro freshly, scallions, jalapeno pepper, salt, carrots julienne, cabbage red, sweet red bell peppers julienne, pineapple, nuts, cabbage julienne

Taken from recipeland.com/recipe/v/asian-slaw-53050 (may not work)