Another Promise - This One's For Jenn

[akirlu]

I thought I had already blogged a version of this salad/dressing recipe but now I can't find it, so I'm (re-?)posting for my own reference -- this time with adequate tagging!

Cilantro Cabbage Slaw with Asian Dressing

• 1/4 cup sesame seed
• (1/3 cup sliced almonds, or chopped walnuts, or hulled pistachios)
• 1/4 cup rice vinegar
• 2 teaspoons sugar
• 1 tablespoon minced garlic
• (1 teaspoon grated peeled ginger)
• 2 tablespoons toasted sesame oil
• 1/4 cup regular sesame oil
• Soy sauce
• (1 fresh serrano chile, finely chopped, with seeds)
• 1 small head Napa cabbage or green cabbage, finely chopped
• 1 bunch scallions, sliced
• ½ yellow onion, cut to small ribbons
• 1/2 cup coarsely chopped cilantro
• fresh ground pepper to taste

Parenthetical ingredients are optional. Liquid ingredient amounts are VERY approximate -- adjust to taste. But don't skimp on the cilantro. It's critical.

Toast nuts and seeds in oven on a cookie sheet. Mix oil and vinegar with sugar, a dash or two of soy sauce, garlic, and, if using, ginger and chopped peppers. Whisk to emulsify.

Toss together cabbage, scallions, onions, and cilantro, and dress with the oil & vinegar mixture. This salad actually benefits (imho) from being allowed to sit and percolate in the fridge *after* it’s dressed, so at this point you can cover and refrigerate until the rest of the meal is ready, or add the nuts,seeds, and pepper immediately, and serve.

If you have leftovers, save them. The dressed salad is even better the next day.