Sesame And Ginger Coleslaw

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Cabbage, spinach, and carrots provide a trio of complementary colors and textures in this slaw. Tossed with a distinctive dressing made with toasted sesame oil and fresh chopped ginger, it is particularly good with Pork Tenderloins with Peach Ginger Sauce and with Grilled Lobster Tails with Citrus Butter.

Ingredients

• 1   small (1- to 1½-pound) green cabbage
• 3   cups peeled, shredded carrots
• 2   cups fresh spinach leaves, stemmed and thinly sliced, plus additional spinach leaves for garnish
• ½  cup plus 1 tablespoon rice wine vinegar
• ¼  cup dark roasted sesame oil
• ¼  cup sugar
• 3   tablespoons minced peeled fresh ginger
• 2   teaspoons soy sauce
• Salt
• 3   tablespoons sesame seeds, toasted

Directions

1. Quarter the cabbage lengthwise and remove the tough core.
2. Slice quarters thinly to yield 6 cups. (Save extra cabbage for another use.)
3. Combine sliced cabbage, carrots, and spinach in a large nonreactive bowl.
4. In a medium bowl, combine vinegar, sesame oil, sugar, ginger, and soy sauce.
5. Whisk well to blend sugar with liquids.
6. Pour dressing over cabbage mixture and toss well to combine.
7. Cover and refrigerate for at least 2 hours. (Slaw can be prepared 4 hours ahead; bring to room temperature before serving.)
8. Taste and season with salt if needed.
9. To serve, line a shallow serving bowl or a platter with spinach leaves.
10. Mound slaw on top and sprinkle with sesame seeds.

YIELD: SERVES 6