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