Asian Slaw

In the summer, or when life is otherwise too busy to spend much time in front of the stove, it's good to have a few salad recipes on hand that keep well in the fridge for a few days. Coleslaw is an old standby, and this Asian version is just right. Do try it, even if you don't like regular coleslaw. Napa cabbage, or Sui Choy, is a much milder, more delicate version of regular cabbage, and doesn't have much of the bitterness associated with it. For a lighter version, hold the Vegenaise, adding a few spoonfuls of water and a squirt of lemon or lime instead.

Dressing:
1/3 cup Vegenaise
3 tbsp seasoned white rice vinegar
1 tbsp tamari
1 tbsp agave nectar, or some other sweetner (start with less and add to taste)
1 tbsp sesame oil
1/2 tsp garlic chili paste
1/4 tsp Asian 5 spice seasoning (or more, if yours isn't especially fresh)
1 clove garlic, minced

Slaw:
1 smallish head of Napa Cabbage (Sui Choy) cut into thin strips- about three cups
1/2 cup julienned carrots
1/2 cup julienned snow peas (tips and tails removed)
1/2 cup julienned red pepper
1/2 cup julienned green onion
1/4 cup chopped cilantro
1/3 cup coarsely chopped cashews

Whisk together dressing very well, toss to coat salad. This will last for a few days in the fridge, and carries well in lunches.