Our absolute favorite coleslaw — we crave it as soon as we see the cabbage heading up! It is so delicious…

Make sure to slice the cabbage very thin, and be sure to toss in the sesame seeds and peanuts just before serving, because they lose their great crunch if added too early.

 1/2 – 1 small green cabbage head, cored and sliced as thin as possible
1/2 medium red onion, sliced thin
1 large carrot, grated or cut into thin julienne strips
1 1/2 Tablespoons dark sesame oil
1/3 cup rice vinegar
1 Tablespoon sugar
2 teaspoons Dijon mustard
1 teaspoon salt
3 Tablespoons sesame seeds
3 Tablespoons dry-roasted, unsalted peanuts

 1.  Put the cabbage into a bowl with the red onion, and fluff the cabbage and onion with your hands to separate the pieces.  Add the carrot, and mix well.

2.  In a small bowl, combine the sesame oil, vinegar, sugar, mustard, and salt.  Add the dressing to the cabbage and onion, and mix well.  Refrigerate the slaw for at least 1 hour so the cabbage can soften (I have never put it in the refrigerator – with fresh cabbage it doesn’t seem necessary).

3.  Toast the sesame seeds to bring out their flavor.  Heat a heavy skillet over medium heat, adding the sesame seeds and stirring them often to prevent burning.  If you are using white seeds, toast them until they are uniformly brown; if you have black seeds, toast them until they taste nutty and toasted.  Transfer the seeds to a small plate, and let them cool.

4.  Just before serving, add the sesame seeds and peanuts to the slaw, and toss well.

– Vegetarian Planet by Didi Emmons