Yield: 6 Servings
|2 \N||Gala Apples; Cored, Cut Into Eighths, Thinly Sliced Lengthwise|
|3 cups||Shredded Green Cabbage -Thai Sesame Dressing---|
|¼ cup||Rice Vinegar|
|2 tablespoons||Vegetable Oil|
|1 teaspoon||Low-Sodium Soy Sauce|
|½ teaspoon||Sesame Oil; Optional -Garnish---|
|2 teaspoons||Toasted Sesame Seeds; * See Note|
|2 tablespoons||Chopped Peanuts|
To make Thai Sesame Dressing, combine ingredients in jar with tight-fitting lid. Seal jar and shake well. Makes about ½ cup.
In large bowl, combine apples and cabbage. Add Thai Sesame Dressing and toss gently. Chill at least 1 hour to blend flavors or up to 12 hours.
Garnish salad with sesame seeds and chopped peanuts.
NOTES : To toast sesame seeds, place in a small, heavy, ungreased skillet over medium-high heat. Toast until you hear the seeds begin to pop, shaking the pan to keep the seeds from scorching.
Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #826 by LBotsko@... on Oct 5, 1997