|
1/2 head
2
1/2 cup
3 tablespoons
3 tablespoons
1 tablespoon
1 tablespoon
3 tablespoons
1/2 cup
1/2 cup |
cabbage
carrots (optional)
rice wine vinegar (or cider vinegar)
sesame oil
soy sauce
sugar
ground ginger
sesame seeds (optional)
salted peanuts (optional)
fresh cilantro (optional) |
Method :
-
Shred the cabbage and grate the
carrots if using in the food processor.
-
Place them in a large mixing bowl.
-
In a small cup, mix the vinegar,
sesame oil, soy sauce, sugar and ginger or shake them in a tightly
lidded jar.
-
Pour over the cabbage and toss well to
coat.
-
If you use sesame seeds, toast them
first by shaking them in a dry skillet over high heat for 30
seconds.
-
Then sprinkle them on top.
-
Garnish with chopped salted peanuts
and cilantro, if desired.
Serves 4-6
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