Asian Style Coleslaw
Adapted from different recipes I have found over the years. Different greens are listed - use whatever you have on hand/what you like. You don't need to use any cabbage at all. 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 and Swiss chard.
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.
1/4 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 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.