Asian Cole Slaw

You know how they tell you that to get kids to eat vegetables, you should plant a garden?
Turns out it works for adults, too.
We have been eating a lot more veggies this year, thanks to our garden which is producing as steadily as a sprinkler making its rounds. After all that garden nurturing -- from Kahuna, not me -- who wants to see a single green onion go to waste?
Not I, says the queen.

From my stacks of vegetable recipes bursting with potential, today I selected this one, a creamy cole slaw speckled with slivers of bell pepper and nuggets of green onion, lightly covered with a dressing that contains sour cream, ginger, and sesame oil.

Don't you just love anything with sesame oil?

If you have a lidded bowl, I'd recommend using it here. Then after you pour the dressing over the vegetables, you can simply shake it so the veggies are well-covered.

ASIAN COLE SLAW
1/3 c. low-fat sour cream (you could probably substitute plain yogurt for this)

2 T. cider vinegar (I used rice vinegar)

1 T. sugar

1 t. sesame oil

1 t. grated fresh ginger (I buy this in the little jars, already grated)

1/2 t. salt

1 bag (1 lb.) shredded cabbage (or use a whole cabbage and cut it in shreds)

3 green onions, chopped

1/2 sweet pepper, cored, seeded, and cut into 2-inch slivers

Combine sour cream, vinegar, sugar, oil, ginger, and salt in measuring cup; mix well.

In medium bowl (preferably, one with a lid), place cabbage, green onions, and pepper. Pour dressing over all. Shake well so dressing coats the vegetables. Refrigerate until ready to use, up to a day ahead.