Thai apple slaw

Yield: 6 Servings

Measure Ingredient
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 tablespoon Sugar
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

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