This crunchy, colorful slaw is a delicious change from the mayonnaise-laden American version.
FOR THE DRESSING
6 tablespoons seasoned rice wine vinegar
6 tablespoons canola oil
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon kosher salt
1 head red cabbage, shredded
2 carrots, peeled, if desired, and cut into julienne
8 scallions, finely sliced
¼ cup lightly toasted sliced almonds, for garnish
¼ cup lightly toasted sesame seeds, for garnish
1. To make the dressing: Place the vinegar, oil, sugar, pepper, and salt in a blender or bowl and mix to combine.
2. Place the cabbage, carrots, and scallions, in a medium-size serving bowl and toss. Add the dressing and toss to combine. Cover and refrigerate up to 4 hours or serve immediately. Garnish with almonds and sesame seeds.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)