Asian Slaw  (This is enough for several small batches of slaw. I love to have this dressing in the fridge for an easy salad all summer long. Cut the recipe in half if you’d like, and it will probably still be plenty for a small head of cabbage or two.)

Measure into a jar with a good lid:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup soy sauce
• 4 teaspoons roasted sesame oil
• 1-1 1/2  tablespoons dijon mustard
• 1 inch of fresh ginger, grated
• 2-4 cloves garlic, minced or grated, optional

Put it in a jar with a good lid and shake until the mustard is dispersed. Pour a little (you can always add more) over chopped cabbage (I usually use 1/2 a head), sliced carrots, green onions and/or vegetables of your choice.  Toss. Sprinkle with chopped almonds, sunflower and/or sesame seeds if desired. Store leftover dressing in the fridge.