Asian Coleslaw

Total Time: 1 hr 24 mins Preparation Time: 24 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 head green cabbage
• 1 head red cabbage
• 3 tablespoons sea salt
• 3 large carrots
• 1/4 cup minced scallion
• 1 tablespoon toasted sesame seeds
• 2/3 cup unseasoned rice vinegar
• 1/4 cup light brown sugar
• 1 1/2 tablespoons dark-roasted sesame oil

Recipe

• 1 discard the outer leaves of cabbages. cut heads in quarters; remove and discard cores. slice cabbage thinly or shred in a food processor. layer the cabbage in a large bowl with the sea salt. toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
• 2 meanwhile, peel the carrots and grate them into thin shreds.
• 3 drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. taste the cabbage; if it is still too salty, rinse it again.
• 4 add carrots to the cabbage and mix well.
• 5 whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
• 6 pour the dressing over the cabbage and mix well. let chill. garnish with minced scallions and toasted sesame seeds before serving.