Adapted from the New York Times
6 c. shredded Chinese cabbage (about 1 medium-size head)
¼ c. finely minced scallions
1 T. finely slivered fresh ginger
2 T. sesame seeds
⅓ c. rice vinegar
1 T. light soy sauce
⅓ c. sesame oil
1 T. finely minced fresh cilantro
Hot red pepper flakes to taste (optional)
Put the cabbage in a large bowl. Toss with the scallions and ginger.
Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the cilantro leaves and red pepper flakes and toss again.
Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.