Asian Coleslaw

• For the slaw:
• 1 medium head of Napa cabbage
• 1 red bell pepper
• 2 medium carrotts
• 1 small jicima
• 1 bulb of fennel, core and fronds removed
• 3 scallions
• 1/4 toasted sesame seeds
• For the dressing:
• 1/4 cup sesame seed oil
• 1/4 cup canola oil
• 4 Tablespoons of sugar
• 6 Tablespoons of Rice Vinegar
• 1 tablespoon of grated fresh ginger
• 1 teaspoon salt

1. Shred the cabbage, carrotts, jicima and fennel - add scallions which have been finely chopped. Set vegetables aside. Prepare the dressing by pouring the vinegar over the salt, sugar and ginger - once the sugar and salt have disolved, whisk in the two oils.
2. Chill the slaw and when ready to serve, toss the slaw with the dressing and add the toasted sesame seeds.

head of napa cabbage, red bell pepper, carrotts, jicima, fennel, scallions, sesame seeds, sesame seed oil, canola oil, sugar, vinegar, ginger, salt

Taken from www.epicurious.com/recipes/member/views/asian-coleslaw-50086941 (may not work)