Asian Cabbage Slaw

Although we've had several variations of this salad, the best by far is the one from Eudice Greenfield, our dear friend in Skokie, IL. This is a surprisingly refreshing, crisp, and crunchy salad. It's great as a first course or to accompany other Asian flavored dishes. Be sure to prepare the actual salad at the last minute, although you can toast the nuts and seeds and prepare the dressing well in advance. You can wash the cabbage well in advance, but please shred the cabbage and slice the onions at the last minute.

Ingredients:

Salad
• 1 head Napa cabbage, shredded or thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup sesame seeds, roasted in a 350°F. oven or in a small frying pan at high heat. Be sure not to burn them.
• 1/2 cup slivered almonds, roasted as with the sesame seeds
• 1/2 can Asian rice noodles

Dressing
• 1/2 cup granulated sugar
• 1/4 cup canola or safflower oil
• 1/4 cup white wine vinegar
• 1 T. soy sauce

Yield: 6 generous servings

You can roast the seeds and almonds up to a week prior to serving. Keep at room temperature in a tightly sealed jar. The cabbage can be washed and dried up to a day before serving; keep refrigerated and wrapped in paper towel. The dressing can be prepared up to a week before serving. Combine all the dressing ingredients in a bowl or Ball jar, and store in the refrigerator. Just before serving, shred the cabbage, slice the onion, add the other ingredients and mix well.