Sesame Slaw

“Piece of Cake”

By Pat O’Keefe

Here is another one of my favorite recipes that can be put together in no time.  Only one downside, it can not be made more that 3-4 hours ahead of time.  Cabbage contains a lot of water so the longer it sits in the dressing the more moisture it will exude.  You can, of course, mix the dressing and cut the cabbage and have it all ready to put together an hour or so before serving.  I normally make the recipe using pain white cabbage but a combination of red and white would look great.  I use chives from my garden this time of year but scallions can easily replace the chives.   I also lightly toast the sesame seed in a fry pan to intensify their flavor.

Note about Fresh Ginger.  Ginger can be kept almost indefinitely in a glass jar covered with vermouth or dry white wine and refrigerated.

Sesame Slaw

1/2-Cup and 1-Tablespoon Rice Wine Vinegar

1/4-Cup Roasted SESAME Oil, this is dark oil found in the Chinese section

1/4-Cup sugar

3-Tablespoons minced chives

3-Tablespoons FRESH minced ginger

1-Tablespoon Soy Sauce

1-Tablespoon sesame seeds

4-cups thinly slices white cabbage, about half a medium head OR

 a 10 ounce bag cut cabbage

Mix the first seven ingredients in a glass screw-top jar and shake.  Pour over shredded cabbage.  I actually put everything in a plastic bag; push all the air out and seal.  Then rotate the bag a few time while marinating in the refrigerator. Serves 4-6

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!