CHINOISERIE COLESLAW (for six)

For the slaw:

1 head red cabbage, cored and thinly sliced

1 green pepper, thinly sliced

1 sweet red pepper, thinly sliced

1 bunch scallions, chopped

3 carrots, grated

½ cup raisins

½ cup toasted sesame seeds

 

For the dressing:

¾ cup toasted sesame oil

¼ cup rice wine vinegar

2 teaspoons sugar

1 teaspoon soy sauce

1 teaspoon grated fresh ginger

1 teaspoon finely chopped garlic

 

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1. Combine the cabbage, peppers, scallions, carrots and raisins in a large bowl.

2. Whisk the dressing ingredients together in a separate bowl until the sugar is dissolved. Toss with the slaw, sprinkle sesame seeds on top and serve.

 

 

adapted from Horticulture Magazine, April, 1997