Szechuan Cabbage Salad
This is a fabulous salad recipe from my mom. (Hi, Mom!) It's always a big hit at parties and potlucks, and couldn't be easier to be prepare.
1 head crinkly Chinese cabbage, sliced thin
1 head purple cabbage, sliced thin
2 cups bean sprouts (optional, and I usually leave them out)
1 clove garlic, finely chopped
2 teaspoons chopped basil
salt and pepper to taste (plenty)
1/3 cup red wine vinegar
1/3 cup soy sauce
1/3 cup toasted sesame oil (or mixture of sesame and other oil)
1 tablespoon hot sesame oil (optional)
Prepare veggies. Combine all dressing ingredients. Pour dressing over veggies and mix very well. It's best to let this salad stand for a half hour or so before serving.