Japanese coleslaw

Article by Angela Haldane

3 tablespoons sesame oil
3 tablespoons rice vinegar
1 clove garlic, minced (optional)
1 teaspoon grated fresh ginger root (optional)
1 tablespoon white sugar (optional)
1 teaspoon salt
1 teaspoon black pepper
1/2 large head cabbage, cored and shredded
1 bunch green onions, thinly sliced
1 cup almond slivers
1/4 cup toasted sesame seeds

Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Delicious, crunchy – and great for lunch tomorrow.