Thai Slaw Salad
Parve
Susie Fishbein

Makes 6 to 8 servings

Ingredients:

1 1/2 cups shredded red cabbage
3 cups shredded green cabbage (1/2 small head)
1/2 cup grated or shredded carrots (about 1 carrot)
2 scallions, thinly sliced
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1 cup sweetened dried cranberries, like Craisins
1/2 cup plus 3 tablespoons canola or vegetable oil
1 tablespoon roasted or toasted sesame oil
zest from 1 lime
juice from 2 limes
1 jalapeño pepper, ribs and seeds discarded, minced
1/4 teaspoon salt
freshly ground black pepper
black and white sesame seeds for garnish

Preparation:

In a large bowl, toss the red cabbage, green cabbage, carrots,
scallions, red onion, almonds and cranberries. Toss to combine. Set
aside.

In a medium bowl, with an immersion blender, combine the canola oil,
sesame oil, lime zest, lime juice, jalapeño pepper, salt and pepper.
Blend until emulsified. Pour the dressing over the salad. Mix to
combine.

Garnish with the sesame seeds. Allow the flavors to mingle for at
least 1/2 hour before serving.


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