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Japanese Slaw

•1/2 cup shredded carrot, about
•1/2 cup shredded daikon radish, about
•1/2 cup shredded purple cabbage, about
•1/4 cup thinly sliced red pepper
•1/4 cup dark green sprouts

Salad dressing:

•2 tablespoons rice vinegar
•1 teaspoon sesame oil, preferably toasted
•1 teaspoon peanut oil, preferably toasted
•1 teaspoon minced fresh ginger (from a nickel-size slice)
•1 teaspoon minced garlic
•1 teaspoon teriyaki sauce
•Pinch sugar
•Pinch salt

Combine slaw ingredients in a bowl and chill. Combine salad dressing ingredients in a jar. When ready to serve, toss slaw with dressing using only what is needed to coat the vegetables. Makes enough for 2 entree or 4 appetizer servings.

Marlene Parrish

Thursday, September 13, 2001