Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette

• 1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced
• 2 cups arugula, washed and drained
• 2 cups pea shoots, washed and drained
• 1 bunch small multicolored carrots or 2 large carrots, julienned
• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped mixed fresh spring herbs, such as chives, mint, cilantro, parsley, and dill
• Zest and juice of 1 lime
• Zest and juice of 1 lemon
• 1 shallot, minced
• 2 tablespoons sherry vinegar
• 1 tablespoon honey
• Sea salt and freshly ground black pepper

1. Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.
2. Combine the olive oil, herbs, lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.
3. Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix.
4. Serve at room temperature or refrigerate in an airtight container until ready to serve.
5. (If making ahead of time, wait to add the pea shoots until just before serving.)
6. The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).

green cabbage, arugula, pea shoots, carrots, extravirgin olive oil, spring herbs, lime, lemon, shallot, sherry vinegar, honey, salt

Taken from www.epicurious.com/recipes/food/views/spring-coleslaw-with-fresh-herbs-and-light-honey-citrus-vinaigrette-383745 (may not work)