Serves 4

3 tbsps. Honey-Ginger White Balsamic
1 ½ tbsps. Toasted Sesame Oil
1 ½ tbsps. Chipotle Olive Oil
2 cloves garlic, minced
2 green onions, diced
½ cup fresh basil chopped
1 small head green or Napa cabbage
2 large carrots, peeled and shredded
1 cup sugar snap peas, chopped
1 orange bell pepper, chopped
1 can sliced water chestnuts, drained
sea salt & fresh black pepper to taste

Combine the oils and balsamic in a small bowl and whisk well to combine and emulsify the oil. Whisk in the minced garlic. In a large salad bowl, combine the cabbage, carrots, green onion, peas, bell peppers, basil, and water chestnuts. Add the salad dressing and toss well to coat. Season with salt & pepper to taste. This salad can be made up to 8 hours ahead and refrigerated until ready to serve.