Servings: Makes 1 medium serving bowl.

1 small head tender sweet white cabbage, halved, cored, and sliced thin 1 small head tender sweet white cabbage, halved, cored, and sliced thin
 
2 large carrots, peeled and julienned/matchstick cut (I used my 4-way veggie peeler it worked great.) 2 large carrots, peeled and julienned/matchstick cut (I used my 4-way veggie peeler it worked great.)
 
1/2 a sweet onion (I used Vidalia) ½ a sweet onion (I used Vidalia)
 
2-4 (to taste) cloves garlic, cut into thin slices or wedges 2 to 4 (to taste) cloves garlic, cut into thin slices or wedges
 
1 jalapeño, chopped (remove the pithy parts if they’re large) 1 jalapeño, chopped (remove the pithy parts if they’re large)
 
- toss all veggies together with a couple of pinches of salt. Crush it all together until softened. Set aside. - toss all veggies together with a couple of pinches of salt. Crush it all together until softened. Set aside.
 
For Dressing (you do not have to use it all.) For Dressing (you do not have to use it all.)
 
1/2 T sesame oil ½ T sesame oil
1 T brown rice vinegar 1 T brown rice vinegar
1 t hot sauce (I used Franks w Sriracha) 1 t hot sauce (I used Franks w Sriracha)
1/2 t Asian seasoning (I had some in cabinet, it has sesame seeds and ginger and a thickening agent) ½ t Asian seasoning (I had some in cabinet, it has sesame seeds and ginger and a thickening agent)
A few shakes of powdered ginger A few shakes of powdered ginger
Mix all. Adjust to taste. Set aside. Mix all. Adjust to taste. Set aside.
 
Heat a large pot or frying pan w a cover. Add some water and a bit of coconut oil until melted and steaming. Add veggies, and cook on medium high, stirring often, until cooked al dente. Heat a large pot or frying pan w a cover. Add some water and a bit of coconut oil until melted and steaming. Add veggies, and cook on medium high, stirring often, until cooked al dente.
 
Let cool slightly then toss with half the dressing. Taste, add rest of dressing if desired. Serve warm or cold, sprinkled with sesame seeds. Let cool slightly then toss with half the dressing. Taste, add rest of dressing if desired. Serve warm or cold, sprinkled with sesame seeds.