Spicy Coleslaw

Use any combination of the following vegetables:

Cabbage (red or green)
Kohlrabi
Carrot
Radish

  I prefer to thinly slice the cabbage/kohlrabi and grate the carrot/radish for a total of 3 cups vegetables.  (If you are feeding more than just two or three people I recommend doubling or tripling this recipe).
  Toss the cut vegetables in a glass bowl with ~4 tablespoons salt.  They will be lightly coated and too salty to enjoy eating; let them set for at least 30 minutes

 Meanwhile finely chop 2-4 garlic cloves or 5-8 garlic scapes and ½-2 hot chili peppers (or use 1-3 tbsps dried pepper flakes- spice it to whatever you can handle!) and mix with:

    1 tablespoon honey or sugar

    1 tablespoon rice vinegar

    1½ tablespoons olive oil

    1½ tablespoons toasted sesame oil

 Rinse the salted vegetables well with cold water, let them drain, then add to a large bowl.  Stir in the garlic/oil mixture, toss well, and let marinate another hour.  The longer it sits the better it gets, for at least a couple days.