| 1 small head nappa or regular cabbage | 3 scallions, minced |
| 2 cloves garlic, minced | 1 Tbs. minced fresh ginger |
| 1 or 2 hot chilies | 1/4 cup rice wine vinegar or distilled white vinegar |
| 2 Tbs. fresh lime juice or lemon juice | 1 ½ Tbs. sesame oil |
| 1 ½ Tbs. sugar | ¼ cup sesame seeds |
| 1 red bell pepper, cored, seeded, and thinly sliced | salt and freshly ground white pepper |
Cut the nappa widthwise into the thinnest possible strips (Cuisinart 1 mm blade).
Combine the scallions, garlic, ginger, chilies (optional), vinegar, lime juice, sesame oil, salt, white pepper, and sugar in a large bowl. Stir until the sugar is dissolved.
Lightly toast the sesame seeds in a dry skillet.
Add the nappa and red pepper to the vinegar mixture and mix thoroughly. Sprinkle the salad with toasted sesame seeds. The salad can be served at once, but it will be better if you let it stand for 15 to 20 minutes to let the flavors blend. Toss and correct the seasoning just before serving.
Made 12/22/94 - wonderful!