Asian Slaw

Cathy W

1 medium head green cabbage

1 medium head red cabbage

1 tsp salt

3 large carrots

1/4 cup minced scallions

Dressing

1/3 cup unseasoned rice vinegar

1/2 cup hot pepper vinegar

1/4 cup light brown sugar

1 1/2 TBS dark roasted sesame oil

1.       Discard the outer leaves of cabbages.  Cut heads in quarters, and remove and discard cores.  Slice cabbage thinly or shred in a food processor.  In a large bowl, layer cabbage with sea salt.  Toss to distribute salt evenly, and let cabbage sit 1 hour to soften. 

2.       Meanwhile, peel carrots and grate into thin shreds. 

3.       Drain off any liquid produced by the cabbage and rinse cabbage well in cold water to remove excess salt.  Taste the cabbage: if it is still too salty, rinse again. 

4.       Add carrots to cabbage and mix well.

5.       For the dressing, whisk vinegars, brown sugar, and sesame oil together in a small bowl.  

6.       Pour dressing over cabbage and mix well.  Chill

*Garnish with minced scallions and toasted sesame seeds before serving. 

Enjoy!