Tangy Herb Sesame Slaw

Serves 6 to 8
For the dressing

1/3 cup vegetable oil
1/3 cup unseasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon toasted sesame oil
3 cloves garlic, finely minced


For the salad

4 cups shredded red cabbage (1/4 head)
4 cups shredded napa cabbage (1/2 small head)
4 scallions, thinly sliced
1 large carrot, shredded
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
2/3 cup chopped roasted peanuts
1/4 cup toasted sesame seeds


Make the dressing: 
In a screw-top jar, combine the vegetable oil, vinegar, soy sauce, honey, mustard, sesame oil and garlic and shake until incorporated.

Assemble the salad: 
In a large bowl, toss the cabbages, scallions, carrot, cilantro, mint, basil, peanuts and sesame seeds together with the dressing to taste, holding back some of the peanuts and sesame seeds for garnish. Garnish with the reserved peanuts and sesame seeds.