Asian Cabbage & Fennel Slaw
Yield: 6-8 servings
1 pound head of Napa (or Savoy) cabbage, thinly sliced
1 large fennel bulb, thinly sliced
¼ of large head of red cabbage, thinly sliced
¾ cup toasted sliced almonds
2 tablespoons black sesame seeds, divided
1 ⁄ 3 cup sliced fresh basil
¾ cup mayonnaise
3 tablespoons pickled ginger
3 tablespoons rice wine vinegar
3 tablespoons mirin(rice cooking wine)
2 tablespoons toasted sesame seed oil
1 tablespoon honey or Agave
1 tablespoon salt*
1½ teaspoons black pepper
1 teaspoon mustard
3 cloves garlic, sliced
Combine both green and red cabbages, fennel, almonds, and 1 ½ tablespoons of black sesame seeds in a large serving bowl. Chiffonade enough basil to make approximately 1/3 cup and add to cabbage mixture.
Place all marinade ingredients in a food processor and blend until smooth to make a dressing.
Pour dressing over cabbage mixture and toss until all is coated. Sprinkle remaining sesame seeds on top of slaw.
Cover and refrigerate for 3-4 hours if possible. Remains fresh and crunchy in refrigerator for 2 -3 days.
* 1 tablespoon is a substantial amount of salt, but a lesser amount was not adequate. If a concern, start with 1 or 2 teaspoons and add to taste.