Asian Slaw
1 head green cabbage, shredded
1/2 head red cabbage, shredded 1 tablespoon salt
2/2 cup rice wine vinegar
3/4 cup soy sauce 2 tablespoons sesame oil
4/2 teaspoon chili paste 3 tablespoons creamy peanut butter
1 teaspoon fresh ginger, grated 2 carrots, shredded 1 cup
bean sprouts 4 scallions, julienne on the bias Salt and
pepper, to taste 2 tablespoons sesame seeds, for garnish
Toss the cabbage together in a large colander and set in the
sink. Sprinkle the cabbage with salt and let stand for 15
minutes. The salt draws out some of its moisture so that the
slaw remains crunchy. In a bowl, whisk together the vinegar,
soy sauce, oil, chili paste, peanut butter, and ginger. Toss
together with the cabbage, carrots, bean sprouts and
scallions; season with salt and pepper. Garnish with sesame
seeds before serving. Yield: 8 servings
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