Chinese Cabbage Slaw

I am so addicted to this slaw that I can't help but make it at least once a week. It makes a ton, and is the perfect thing to munch on all throughout the day. This is a spicy little number, so if you don't handle that well I suggest either omitting the jalapenos, cutting the chili oil to 1 TBSP or doing both.

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon vegan mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
2 jalapenos, sliced VERY thin in rings
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Directions
Whisk together the lime juice, vinegar, chili oil, vegan mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas, jalapenos and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld