Adapted from Gourmet Meals in Minutes by the Culinary Institute of America Vegan
Serves 8
Broccoli stems from 1-2 heads broccoli 5 carrots, thinly sliced ½ cup cilantro, chopped 1 head red cabbage, chiffonade* 5 scallions, sliced thin on bias
Dressing: 1 cup peanut oil ½ cup rice wine vinegar 2 Tbs. soy sauce cayenne pepper, to taste ½ cup peanuts, toasted, chopped ¼ cup sesame seeds, toasted
Peel the thickest skin from the broccoli stems and shred. Toss together the broccoli, carrots, cilantro, cabbage, and scallions. Mix the ingredients fro the dressing together and pour them over the cabbage mixture. Adjust the seasoning as necessary with the cayenne pepper. Toss in the peanuts and 3 Tbs. of the sesame seeds. Sprinkle the remaining sesame seeds on the top of the dish to garnish.
* Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. The term comes from the French language. It means "made of rags" referring to the fabric-like strips that result in this technique. (http://en.wikipedia.org)
