SESAME COLE SLAW

6 cups very thinly sliced green cabbage (about l lb. heead)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced
l/2 cup plus l tbsps. rice vinegar
l/4 cup oriental sesame oil
l/4 cup sugar
3 tbsps. minced peeled fresh ginger
2 tsps. soy sauce
l-l/2 tbsps. sesame seeds, toasted
Combine cabbage, carrots and sliced spinach in large bowl. Whisk vinegar, oil, sugar, ginger and soy sauce
in med bowl until sugar dissolves. Season with s&p/ (Cabbage mixture and dressing can be made l day ahead.
Cover separately and chill). Toss cabbage mixture with dressing. Season with s&p. Line platter with
additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.
Bon Appetit August l998 SERVE WITH PORK TENDERLOIN AND PEACHES