One of my favorite potluck offerings. If you have a food processor, you'll use all three blades, but it'll make short work of everything.
- 1/2 cup sliced peeled fresh ginger
- 1/4 cup apple cider vinegar
- 3/4 cup vegetable oil (peanut works, also light sesame oil or canola; I often melt coconut oil and use it half-and-half with olive oil to cut the olive flavor, since I rarely have oils other than coconut and olive. If you like a strong sesame flavor, then toasted Asian sesame oil works here.)
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp or more black pepper
- 1/4 cup sesame seeds
- 3 cups thinly sliced red cabbage
- 6 large carrots, peeled and coarsely shredded or julienned
- 1 tart green apple, halved, cored, and thinly sliced
Combine the cabbage, carrots, and apple in a large bowl. Toast the sesame seeds in a dry skillet until aromatic.
Combine the rest of the ingredients in a blender or food processor and puree till smooth. Drizzle the vegetables with this dressing and toss to coat well. Top with the sesame seeds and serve.
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