Rainbow Coleslaw with Ginger Vinaigrette

1 red cabbage chopped

2 bell peppers, red, yellow sliced into thin strips 

1/2 cup sliced almonds, toasted

Ginger Vinaigrette

1/2 cup olive oil

1 TBS toasted sesame oil

1 TBS red wine vinegar

1 TBS honey

1 TBS Dijon mustard

3/4 tsp ground ginger

zest from 1 orange

 

Toast almonds in a skillet low heat 2 minutes, remove and set aside. Chop all vegetables and put into a bowl.  Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.