Recipe - Thai Apple Slaw

2 Gala Apples; Cored, Cut Into
Eighths, Thinly Sliced
Lengthwise
3 cup Shredded Green Cabbage
Thai Sesame Dressing
One fourth cup Rice Vinegar
2 tablespoon Vegetable Oil
1 tablespoon Sugar
1 teaspoon LowSodium Soy Sauce
One half teaspoon Sesame Oil; Optional
Garnish
2 teaspoon Toasted Sesame Seeds; * See
Note
2 tablespoon Chopped Peanuts

To make Thai Sesame Dressing, combine ingredients in jar with tightfitting
lid. Seal jar and shake well. Makes about One half 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 mediumhigh 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 MCRecipe Digest V1 #826 by LBotsko@aol.com on Oct 5, 1997