Sesame Coleslaw

I found this recipe while searching for recipes to use up the head of green cabbage I got in my CSA box this week. (Unfortunately it only used half of my head of cabbage, so I'm still looking for more cabbage recipes.) I'm not a huge fan of traditional coleslaw, although I do eat it from time to time, but this light Asian-inspired coleslaw is much more to my taste. Unlike traditional coleslaw, this dish won't weigh you down with its light, flavorful dressing and abundance of crunchy vegetables that remains fresh and crisp even the next day. This coleslaw is a nice alternative to a green salad and makes for an excellent light meal alongside spring rolls or potstickers.

Sesame Coleslaw
from Bon Appetit, via Epicurious
serves 8

6 cups very thinly sliced green cabbage (about 1-pound head)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced

1/2 cup plus 1 tablespoon rice vinegar

1/4 cup oriental sesame oil

1/4 cup sugar

3 tablespoons minced peeled fresh ginger

2 teaspoons soy sauce 

Additional fresh spinach leaves

1 1/2 tablespoons sesame seeds, toasted

1. Combine cabbage, carrots and sliced spinach in large bowl.

2. Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)

3. Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.