Sesame Mustard Slaw

This recipe, slightly adapted, comes from Didi Emmons's excellent Vegetarian Planet. Didi loves slaws and this book has a whole section of them. At a time of year when cabbage is more readily available than fresh salad greens, slaws are a welcome way to use them. This one is fantastic. For my own contributions, see the variation ideas.

6-8 cups thinly sliced green cabbage
1/2 medium red onion, very thinly sliced (about 3/4 cup)
1 large carrot, grated
1 1/2 Tbsp dark sesame oil
1/3 cup rice vinegar
1 Tbsp sugar
1 tsp Dijon mustard
1 tsp salt
3 Tbsp sesame seeds

Combine the cabbage, onion, and carrot in a large bowl and fluff with your fingers to separate and mix all the pieces.

In a jar or small bowl, combine all other ingredients except the sesame seeds. Pour over the veggies and toss to coat. Cover the slaw and refrigerate for at least one hour to let the cabbage soften and the flavors mingle.

Just before serving, lightly toast the sesame seeds in a dry skillet. Toss with the salad and serve.

Serves about 6.

Variations: There is no need to limit this to cabbage, or even to use cabbage at all. The dressing goes well with other types of winter vegetables. Try combining shredded carrots and raisins with the dressing (sesame seeds optional). Or use apple instead of carrot in the cabbage version. Or try a combination of shredded carrot and celeriac. Yum!