Oh my gosh, try our delicious method for a Slaw everyone will rave about! If you're already firing up the grill this is a great way to get some great flavor on the veggies, too.

     1. Prepare Cabbage: Wash, trim and slice entire head in half lengthwise. Depending on the amount you want to make you can put 1/2 of the head away for another dish or grill it all up. If you got a very large head in your box you can cut it again into quarters.  

     2. Brush cut sides with Vegetable, Canola, Peanut, Coconut or other light oil. Grill on all sides for 2-3 minutes over medium heat. You want some grill color and smokiness but we're not trying to really cook it. Allow to cool after removing from grill.  

     3.  Wash, trim and chop 2-3 Baby Onions and 1-2 Bell Peppers very thinly. Chop grilled cooled Cabbage into thin strips, mix together with Onions and Pepper.  

     4. Prepare dressing: mix together 1/3 cup Rice Wine Vinegar (or other light Vinegar), 2/3 cup Peanut or Olive Oil, 3T Sesame Oil, Ginger & Garlic to taste (use fresh if you have it or ground dried works too), 3T Soy Sauce, 1/3 cup Honey or 3T Sugar, ground pepper. Mix dressing into prepared Vegetables, just enough to coat them all well (you will likely have some left over). Refrigerate for at least an hour. Before serving, taste the Slaw and add more dressing if necessary. Garnish with toasted Sesame Seeds, chopped fresh Cilantro or Thai Basil.