“My grandmother made the most wonderful coleslaw, but it was heavy, mayonnaise-y and very sweet,” says Chef Nancy Waldeck of Cancer Wellness at Piedmont. She created this lighter version of a summer favorite for a live cooking demonstration. Adjust the ingredients based on how many people you plan to serve.

Salad:

• 1 head of Napa cabbage. Slice into shreds, wash the leaves and dry in a salad spinner.
• 4 carrots, grated
• 1 cup of quartered grape tomatoes
• 1 cup of sliced green onions
• ¼ cup of minced jalapeño peppers

Dressing:

• ¼ cup of Georgia olive oil
• 2 tablespoons of rice vinegar
• Zest and juice of 2 limes
• ¼ teaspoon of cayenne pepper
• 1 teaspoon of garam masala
• 1.5 tablespoons of honey

Mix the dressing and pour over salad ingredients. Top with chopped roasted peanuts if desired and serve.

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