Asian Cabbage & Fennel Slaw

Inspired by William Sonoma Complete Grilling Book for Red Ginger Slaw recipe

Yield: 6-8 servings

Ingredients:

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

Marinade:

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

Directions:

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.

Notes:

* 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.