Kathy's Asian Slaw

Finally, for all those who have requested this, here's the recipe for the slaw. I can't even begin to say how many this serves, because I've never not run out of it long before appetites for it were exhausted.

I've never really made this exactly the same way twice, so you should feel free to make additions and substitutions as you like. If you want this to be a bit more filling, you may toss in some cooked spaghetti, rice, or ramen-type noodles. We also like to top this with some thin slices of soy-sauce and garlic marinated flank steak, or shrimp. Now that I think of it, edamame would probably be good, too, as would daikon.

One gadget I use to cut the jicama is a mandolin. You can cut these 1/8" matchsticks by hand, but the mandolin saves a lot of time.

Slaw:

1 head celery cabbage - about 1.5 lbs (Napa works, but isn't quite the same flavor)
1 small head bok choy - about .5 lb
8 oz. snow peas - fresh, not frozen
1/2 medium jicama - about 3/4 lb.
12 oz. bag broccoli slaw (you can handcut the brocolli stems into 1/8 inch matchsticks, if desired)

Slice the celery cabbage crosswise very finely, about 1/8 inch - almost chiffonade
Slice bok choy crosswise very finely, also about 1/8 inch slices - if  the leaves on the bok choy are very broad, make three of four lengthwise cuts before slicing crosswise.
Cut snow peas lengthwise into 1/8 inch matchsticks. Just discard the string edge, rather than prestringing the pods. (Using kitchen shears to do this works very well.)
Peel jicama and shred on mandolin, or cut into 1/8 inch matchsticks.

In large bowl, combine celery cabbage, bok choy, snowpeas, jicama, and broccoli slaw. Toss to evenly distribute all ingredients. Cover bowl with shower cap, or damp towel and refrigerate.

Dressing:

1/2 cup Vietnamese spring roll sauce
2 Tbsp. cup soy sauce
1 inch piece of fresh ginger,very finely grated
2 Tbsp. rice wine vinegar
1/4 cup tahini
1 clove garlic, crushed

Place all ingredients in medium bowl and whisk 'til completely combined and smooth. Alternately, put everything in a food processor and let 'er rip.

Add-Ins:

Chopped peanuts 
Sesame Oil
Fire Oil

Serving:

Right before serving, pour dressing over slaw and toss thoroughly. Sprinkle 2 Tbsps. white sesame seeds and 2 Tbsps black sesame seeds over slaw and toss lightly.  Sprinkle Add-ins as desired.