• 1 whole nappa cabbage, washed, trimmed, and sliced thinly on the diagonal
• 1 cup cooked baby peas
• 2 medium carrots, grated
• 2 tablespoons red onion, finely chopped
• ¾ cup sweet red pepper, finely chopped
• ½ cup walnuts, chopped
• ¼ cup toasted sesame seeds

Dressing

• ½ cup extra virgin olive oil
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 tablespoon soy sauce or tamari sauce
• 1 tablespoon toasted sesame oil
• ¼ teaspoon garlic, finely minced

Toss the cabbage, peas, carrot, red onions, red pepper, walnuts and sesame seeds in a large salad bowl.

In a smaller bowl, combine the dressing ingredients and whisk to mix well. Pour over salad and toss to coat. Refrigerate for a couple of hours before serving. Makes about 6 servings.