Title: Thai Apple Slaw
Categories: Ethnic Salad
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. Posted to MM-Recipes Digest V4 #6

Recipe by: The Oregonian's "Food Day"

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