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.