Ginger-Pickled Red Cabbage

• 1 pound firm red cabbage, sliced into 1/8-inch-thick slices
• 2 tablespoons pickled ginger, sliced in julienned strips
• 3/4 cup of the juice from pickled ginger
• 1 teaspoon black sesame seeds, for garnish

1. Mix the sliced cabbage and the julienned pickled ginger in a large bowl.
2. Add the pickled ginger juice and toss well.
3. Cover and refrigerate for at least three hours before serving, stirring occasionally.
4. Serve, garnished with the sesame seeds.
5. The cabbage will keep for three to four days, refrigerated.

red cabbage, ginger, ginger, black sesame seeds

Taken from cooking.nytimes.com/recipes/4530 (may not work)