Marinated, thinly sliced Spring Onions add a fruity bite to this workhorse recipe.  You can add all kinds of elements to this salad, including cooked protein; edamame or peas; sliced or julienned raw or grilled asparagus; and/or fresh herbs.

Clean 1 Spring Onion and then separate the stalk from the leaves.  Slice the stalk in half lengthwise if it’s bigger than your thumb, then thinly slice to make 1/2 C.  Marinate in the juice of 1 lime.

Inspect the spring onion leaves and discard any large ones that are broken.  Thinly slice to make another 1/2 C.

Make the dressing:  in a small food processor, mix together 1/4 C. warm honey, 1/4 C. olive oil, 1 T. sesame oil, 1/4 C. rice vinegar, 1 T. soy sauce or tamari, 1 T. smooth Peanut Butter, 1 T. minced fresh ginger, and 1 T. minced green garlic.  Puree briefly until creamy.  If you like it spicy, add a little Sriracha or other hot sauce.

Cut a cabbage in quarters and then slice thinly to make 4 Cups.  Grate carrots to make 1 C.

Toss the cabbage and carrots with the marinated onions.  Sprinkle with salt to taste.  Add half the dressing, then toss well.  Add additional dressing — or all of it — to taste.