Asian Napa Cabbage Slaw

• FOR THE SALAD
• 6 cups napa cabbage, shredded (1 cabbage)
• 3 carrots, peeled and coarsely shredded
• 1 1/2 cups bean sprouts
• 4 green onions, thinly sliced
• 1/2 cup fresh coriander leaves, coarsely chopped
• FOR THE DRESSING
• 3 tablespoons asian fish sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• FOR THE GARNISH
• 2 tablespoons sesame seeds, toasted (optional)

1. In a large bowl, combine the salad ingredients.
2. In a small bowl, whisk together dressing ingredients until blended.
3. (If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
4. Sprinkle with sesame seeds, if using.
5. Makes about 6 servings.

salad, cabbage, carrots, bean sprouts, green onions, fresh coriander leaves, dressing, asian fish sauce, rice wine vinegar, sesame oil, vegetable oil, sesame seeds

Taken from www.food.com/recipe/asian-napa-cabbage-slaw-79389 (may not work)