• 1 1/2 lbs Napa Cabbage,
  • 1 bunch Hakurei turnips,
  • 3 spring onions (or 8 scallions),
  • 1/4 cup cilantro

Honey Lime Dressing: 1 tbsp rice wine vinegar, juice and zest of 1 lime, 1 tbsp honey, 1 clove garlic, minced, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup extra virgin olive oil

Prep the vegetables: Core the cabbage, and cut it into 1/4″ to 1/2″ thick slices, then slice as thin as possible.  Remove the greens from the turnips and grate the turnips. Trim the leaves and roots from the onions, halve, and cut into 1/4″ slices. Mince the cilantro. Put all the ingredients in a salad spinner, rinse thoroughly, then spin dry. Make the dressing: Put the vinegar, lime, honey, garlic, salt and pepper in a large bowl, and whisk until the honey and salt have dissolved in the vinegar. Add the olive oil in a thin stream, whisking constantly to emulsify the oil. Toss the slaw: Add the vegetables to the bowl with the dressing, and toss until the vegetables are thoroughly coated with dressing. (To make ahead, save this step until just before it is time to serve the slaw.)