Asian Coleslaw

Plan ahead: Prepare all the vegetables for the coleslaw, cover and refrigerate for up to 6 hours. Combine the dressing ingredients in a jar, cover tightly, and store at room temperature. When ready to serve, shake the dressing and toss with the vegetables.

1⁄3 cup seasoned rice vinegar

2 tablespoons vegetable oil

2 teaspoons Asian sesame oil

3⁄4 teaspoon salt

1 medium head savoy cabbage (21⁄2 pounds), quartered, cored, and thinly sliced, tough ribs discarded

1 bag (16 ounces) carrots, peeled and shredded

1⁄2 cup chopped fresh cilantro

4 green onions, thinly sliced

• Prepare dressing: In large bowl, with wire whisk, mix vinegar, vegetable and sesame oils, and salt until blended.
• Add cabbage, carrots, cilantro, and green onions to dressing in bowl; toss until mixed and coated with dressing. If not serving right away, cover and refrigerate up to 2 hours.
• Makes 12 accompaniment servings.
• Prep: 35 minutes