Thai Cabbage-Apple Slaw

2 Gala apples, cored and cut into matchsticks
3 cups shredded green cabbage
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons chopped peanuts

Combine apple and cabbage in large bowl. Whisk together vinegar, sugar, soy sauce, both oils, and salt in separate bowl. Pour over salad and toss well to combine. Refrigerate several hours or overnight (but not more than 12 hours) to allow flavors to blend. Garnish with sesame seeds and peanuts.


Makes 6 to 8 servings.

- Oster Creative Entertaining: Simple To Sophisticated