A simple, bright, refreshing slaw salad. There's lots of chopping involved, but I find that work to be quite meditative. Jalapeños aren't the spiciest peppers, but they can pack some heat. If you don't like things spicy, cut the peppers in half lengthwise and remove the seeds and ribs; otherwise, slice the peppers into thin rounds. This is also very delicious with avocado, either sliced into the slaw or blended into the dressing, which makes it creamy...though you could always add a couple tablespoons of mayonnaise, if a creamy slaw is what you're going for. I like it without mayo, though, all light and fresh.

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