V Asian style cole slaw
Adapted from different recipes I have found over the years. Different greens are listed - use whatever you have on hand/what you like. Takes about 30 minutes, most of it time to shred - if you use a processor it will go faster. Recipe as is serves about 4
3 cups very thinly sliced green cabbage - or bok choy
1 1/2 cups shredded peeled carrots or turnips(I have been using the red salad turnips for nice color)
1 cup fresh spinach leaves, trimmed, thinly sliced, I use whatever other greens we have - radicchio and chard work really well.
1 scallion, thinly sliced
half of a spring garlic, minced or 1 garlic scape, thinly sliced
handful of chopped fresh cilantro
1/4 cup rice vinegar
1/8 cup oriental sesame oil
1/8 cup sugar
1 - 2 tablespoons minced peeled fresh ginger
1 teaspoon soy sauce
fresh lettuce leaves(optional)
1 1/2 tablespoons sesame seeds, toasted
Combine cabbage and other veggies/greens, scallions, garlic and cilantro in large bowl.
Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with lettuce leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.