Dressing: 2 T toasted sesame oil 1/4 C rice wine vinegar 1 1/2 T honey salt to taste (I use 1/2 t) pepper to taste (I use 8 grinds)
Slaw: 8 C purple cabbage, thinly sliced 1 carrot, grated 3 green onions, thinly sliced 1/2 C cilantro, chopped 1/4 C slivered almonds, toasted 1/4 C toasted sesame seeds, toasted
Directions: 1. In large mixing bowl, add all dressing ingredients and whisk to blend. 2. Add all slaw ingredients to same bowl and toss to coat and mix evenly.
Notes: * I like to use a food processor fitted with a slicing blade to thinly slice vegetables. * Here's a recipe that uses this slaw as a burger topping: Asian Chicken Burgers