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.