cabbage and onion salad (vegan)

alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's
napa and red onion salad
Beyond the Great Wall, pp. 86-87

1.	cabbage	2 cups, shredded by food processor
2.	red onion	medium, sliced thin
3.	roasted sesame oil	2 teaspoons
	minced ginger	1 Tablespoon
	rice vinegar	1 Tablespoon
	soy sauce	1 Tablespoon

1. Place the shredded cabbage in a large bowl and cover it with boiling water. Let it sit for just long enough to begin to lose its crunch (about 1-2 minutes) and then drain it thoroughly and put it back into the bowl.

2. Stir in the onion slices.

3. Mix all the ingredients for the dressing in a small bowl and then use it to dress the cabbage and onion mixture.