| 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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