Asian Slaw with Sesame Seeds

This is a flavorful and nutritious slaw with two types of cabbage. Make it easier on yourself with an already-prepared bag of shredded cabbage or substitute one 10-oz. bag of broccoli slaw mix for the cabbage.

• 1 tbsp sesame seeds
• 1-1/2 cups shredded red cabbage
• 1-1/2 cups shredded green cabbage
• 1 cup shredded carrots
• 2 tbsp chopped fresh cilantro
• 1/2 cup mayonnaise, or more if desired
• 2 tbsp rice wine, mirin, or white wine vinegar
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper, or more to taste
• Salt and freshly ground black pepper

1. Place the sesame seeds in a small, dry skillet, set over medium heat, toast until the seeds are golden brown, 3 minutes, shaking the pan frequently to prevent burning. Remove from the heat and set aside.

2. In a large bowl, combine both cabbages, the carrots, and cilantro. Set aside.

3. In a small bowl, whisk together the mayonnaise, rice wine, sesame oil, and red pepper. Add to the cabbage mixture and toss to combine (at this point, add more mayonnaise if you like a creamier slaw). Fold in the toasted sesame seeds and season to taste with salt and black pepper.

From Robin Miller's Quick Fix Meals.