Red & green cabbage salad with thai-style fresh herb dressing

Yield: 4-6 servings
Ingredients:

• 4-5 cups finely sliced or shredded red cabbage
• 4-5 cups finely sliced or shredded green cabbage
• 1/2 cup slivered green onions

         Dressing:

• 2 tsp. minced garlic, pressed to a paste
• 1 hot chili (Thai, jalepeno, etc.), seeded and minced
• 3 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. tahini
• 2 Tbsp. olive oil
• 2 Tbsp. toasted sesame oil
• 2 Tbsp.  each of chopped fresh mint, cilantro, and basil

Directions:

1. Combine cabbages and green onions in large bowl
2. Combine all dressing ingredients in a smaller bowl. 
3. Toss as much dressing as you like with the cabbage. 
4. Serve immediately or chill for 1/2 hour.

Adapted from: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce