Asian Sesame Slaw

• 1 large head napa cabbage, sliced thin with tough white stalks discarded
• 1 red pepper, chopped
• 1 bunch of green onions, sliced thin
• 1/4 cup mirin
• 1/4 cup rice vinegar
• 1/4 cup mayonnaise
• 2 Tbls sugar
• 1/2 Tbls kosher salt
• 1/2 tsp white pepper
• 1/4 cup sesame oil
• 1/4 cup extra virgin olive oil
• 1/4 cup toasted sesame seeds
• 1/4 cup black sesame seeds*
• 1/2 cup cashews, coarsely chopped
• 1 pkg instant ramen noodles, crushed with a rolling pin (in a plastic bag)**

1. In a large bowl combine the cabbage, red pepper and green onions.
2. Whisk together the mirin, rice vinegar, mayonnaise, sugar, salt and pepper in another container.
3. Combine the sesame oil and olive oil and whisk them into the mirin/vinegar mixture slowly, until all the oil is added and the dressing is emulsified.
4. Combine the sesame seeds, cashews, and crushed ramen noodles.
5. Toss the vinaigrette with the cabbage mixture. When close to serving, top with the seed/nut/noodle mixture and stir to combine.
6. This salad keeps quite well and will stand up to being served the next day, if topped with fresh seeds, nuts and noodles.
7. *Black sesame seeds can be purchased reasonably at a Korean market.
8. **Discard the seasoning packet that comes with the ramen.
9. When making for 100 - I used
10. 10 heads of napa cabbage,
11. 10 bunches of green onions
12. 6 red peppers
13. I made about 6 times the dressing ingredients. Used 4 cups cashews and 7 packages of ramen and 6 times the sesame

cabbage, red pepper, green onions, mirin, rice vinegar, mayonnaise, sugar, kosher salt, white pepper, sesame oil, extra virgin olive oil, sesame seeds, black sesame seeds, cashews, ramen noodles

Taken from www.epicurious.com/recipes/member/views/asian-sesame-slaw-52935451 (may not work)