Serves: 4
Total Calories: 295

3 tablespoons white sesame seeds
1/2 head green cabbage, cored and cut into 1/4-inch-thick lengthwise slices
1/2 head red cabbage, cored and cut into 1/4-inch-thick lengthwise slices
1 carrot, peeled and shredded
2 green onions, , white part only, thinly sliced
1/2 cup minced fresh cilantro

DRESSING:
1 clove garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
1/4 cup canola oil
2 tablespoons Asian sesame oil
3 tablespoons rice vinegar

Preheat the oven to 400ºF. Spread the sesame seeds in a pie pan and toast in the oven until they are golden, 3 to 4 minutes. Keep your eye on them since they can go from golden to black quickly. Remove from the oven and set aside.

In a large bowl, combine the cabbage, carrot, green onions, and cilantro.

To prepare the dressing: In a small bowl, combine all the dressing ingredients and whisk until thoroughly blended.

Pour the dressing over the slaw. Toss until completely coated. Sprinkle the slaw with the toasted sesame seeds and toss again. Let the slaw stand at room temperature for at least 30 minutes before serving.


From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 295
Calories from Fat: 180

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