| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Ethnic – th, Salads | 6 | Servings |
INGREDIENTS
| 2 | Gala Apples; Cored, Cut Into Eighths, Thinly Sliced Lengthwise | |
| 3 | c | Shredded Green Cabbage -Thai Sesame Dressing— |
| 1/4 | c | Rice Vinegar |
| 2 | tb | Vegetable Oil |
| 1 | tb | Sugar |
| 1 | ts | Low-Sodium Soy Sauce |
| 1/2 | ts | Sesame Oil; Optional -Garnish— |
| 2 | ts | Toasted Sesame Seeds; * See Note |
| 2 | tb | Chopped Peanuts |
INSTRUCTIONS
To make Thai Sesame Dressing, combine ingredients in jar with tight-fitting lid. Seal jar and shake well. Makes about 1/2 cup. In large bowl, combine apples and cabbage. Add Thai Sesame Dressing and toss gently. Chill at least 1 hour to blend flavors or up to 12 hours. Garnish salad with sesame seeds and chopped peanuts. NOTES : To toast sesame seeds, place in a small, heavy, ungreased skillet over medium-high heat. Toast until you hear the seeds begin to pop, shaking the pan to keep the seeds from scorching. Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #826 by LBotsko@aol.com on Oct 5, 1997
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