Ingredients
6
cups very thinly sliced green cabbage (about 1-pound head)
3
cups shredded peeled carrots
2
cups fresh spinach leaves, trimmed, thinly sliced
1/2
cup plus 1 tbsp rice vinegar
1/4
cup oriental sesame oil
3
tbsp minced peeled fresh ginger
Additional fresh spinach leaves
1
1/2 tbsp sesame seeds, toasted
Directions
1.
Combine cabbage, carrots and sliced spinach in large bowl.
2.
Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
3.
Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.
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