Makes 4 servings
It's best to prepare this salad in advance because the ingredients soften slightly and the flavors nicely blend when it is refrigerated for about an hour. For non-vegetarians, omit the soy nuts and serve the coleslaw as a summer accompaniment to grilled fish.
For the dressing
¼ cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons dark (Asian) sesame oil
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons finely chopped fresh ginger
½ teaspoon Tabasco sauce, or to taste
1/8 teaspoon pepper, or to taste
For the coleslaw
6 cups coleslaw
½ red bell pepper, cut into ¼-inch strips
½ green bell pepper, cut into ¼-inch strips
½ cup red onion in ¼-inch strips
4 green onions, thinly sliced
½ cup roasted, salted soy nuts
Whisk together the dressing ingredients in a medium bowl.
Add the slaw ingredients, except the soy nuts, and toss until evenly combined.
Top each serving with 2 tablespoons soy nuts.