Honey-Lime Slaw

Since I was a kid, I have loved raw cabbage. What I don’t love, however, is mayonnaise. I realize that as a self-proclaimed foodie this is probably a cardinal sin. I don’t think the idea of mayonnaise is too bad, but I cannot get past the taste. This past weekend we made french dip sandwiches with homemade buns, and I put together this slaw, which I thought was pretty delicious. Hope you enjoy it, too.

Honey-Lime Slaw
1/2 small head red cabbage
1/2 head green cabbage
1/3 cup carrots
3 scallions, sliced
1 medium bell pepper, chopped
1/4 C. slivered almonds
1 T. olive oil
1 T. honey
juice of 1 lime
1-2 t. peanut butter
salt, to taste

Shred the cabbages and carrots (I used my food processor, which took about two minutes.) Chop scallions and pepper. Combine in a large bowl with almonds. In a separate, smaller bowl, combine oil, honey, lime juice, and peanut butter. Whisk until well combined. Pour over vegetables along with salt to taste and toss to combine. Serve immediately.