SESAME AND GINGER COLESLAW
1 small (1- to 1 1/2-pound) green cabbage
3 cups peeled, shredded carrots
2 cups fresh spinach leaves, stemmed and thinly sliced, plus additional spinach leaves for garnish
1/2 cup plus 1 tablespoon rice wine vinegar
1/4 cup dark roasted sesame oil
1/4 cup sugar
3 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
Salt
3 tablespoons sesame seeds, toasted
Quarter the cabbage lengthwise and remove the tough core. Slice quarters thinly to yield 6 cups. (Save extra cabbage for another use.) Combine sliced cabbage, carrots and spinach in a large, nonreactive bowl.
In a medium bowl, combine vinegar, sesame oil, sugar, ginger and soy sauce.
Whisk well to blend sugar with liquids. Pour dressing over cabbage mixture and toss well to combine. Cover and refrigerate for at least 2 hours. (Slaw can be prepared 4 hours ahead; bring to room temperature before serving.)
TO SERVE:
Taste and season with salt if needed. Line a shallow serving bowl or a platter with spinach leaves. Mound slaw on top and sprinkle with sesame seeds.
Serves 6
Source: The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison and Bill Jamison
1 small (1- to 1 1/2-pound) green cabbage
3 cups peeled, shredded carrots
2 cups fresh spinach leaves, stemmed and thinly sliced, plus additional spinach leaves for garnish
1/2 cup plus 1 tablespoon rice wine vinegar
1/4 cup dark roasted sesame oil
1/4 cup sugar
3 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
Salt
3 tablespoons sesame seeds, toasted
Quarter the cabbage lengthwise and remove the tough core. Slice quarters thinly to yield 6 cups. (Save extra cabbage for another use.) Combine sliced cabbage, carrots and spinach in a large, nonreactive bowl.
In a medium bowl, combine vinegar, sesame oil, sugar, ginger and soy sauce.
Whisk well to blend sugar with liquids. Pour dressing over cabbage mixture and toss well to combine. Cover and refrigerate for at least 2 hours. (Slaw can be prepared 4 hours ahead; bring to room temperature before serving.)
TO SERVE:
Taste and season with salt if needed. Line a shallow serving bowl or a platter with spinach leaves. Mound slaw on top and sprinkle with sesame seeds.
Serves 6
Source: The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison and Bill Jamison
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