4-5 cups finely sliced or shredded cabbage
4-5 cups finely sliced or shredded chinese cabbage
1/2 cup slivered green onions
2 teaspoons minced garlic, pressed to a paste
1 hot chile, seeded and minced (optional)
3 Tablespoons rice vinegar
1 Tablespoon soy sauce
1 Tablespoon tahini (sesame seed paste) or peanut butter or cashew butter
2 Tablespoons olive oil
2 Tablespoons sesame oil
2 Tablespoons each chopped fresh mint, cilantro and basil
Combine cabbage and green onions in a large bowl. Combine all dressing ingredients in a smaller bowl. Toss as much dressing as you like with cabbage. Serve immediately or chill for 1/2 hour. Makes 4-6 servings.
Adapted from “From Asparagus to Zucchini- a guide to cooking farm fresh seasonal produce”.