Title: Thai Apple Slaw
Categories: Ethnic - th, Salads
Yield: 6 Servings

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

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