ASIAN SLAW WITH GINGER

2 Tbsp. sesame seeds lightly toasted til golden brown

4 cups very thinly sliced Napa or green cabbage

1 small carrot shredded

1/2 cup thinly sliced scallions

1/3 cup finely chopped very fresh cilantro

1/4 cup rice vinegar

3 Tbsp. peanut oil (preferred) OR canola oil

1 heaping Tbsp. finely minced fresh ginger

1 scant Tbsp. dark toasted sesame oil

1/2 tsp. salt

2 tsp. sugar



1/3 cup . finely chopped salted peanuts

METHOD:

To toast sesame seeds place seeds in a skillet over low heat. Toss or stir constantly til golden brown. Remove immediately and pour into a shallow bowl to cool. Set aside.

Combine cabbage, carrot, ginger, scallions, cilantro and salt in a large bowl. In small bowl combine the sesame and peanut oils, vinegar and sugar. Mix well and pour over the slaw.

Refrigerate for at least 2 hours til flavors blend. Just before serving sprinkle with sesame seeds and crushed peanuts.

TIP: Adding ramen noodles (save the broth packet for another use) along with the sesame seeds and peanuts gives this slaw a wonderful crunch.