This recipe comes from UnChu Littlefield, author of the food blog "Tate's Kitchen." Keep some of this slaw handy to add tanginess and crunchy texture to your usual sandwich. Littlefield likes to add this slaw to a sandwich filled with bulgogi, a Korean marinated beef.
1/2 head red cabbage
2 teaspoons red wine
1 1/2 teaspoons sugar
1 teaspoon salt
1 tablespoon mayonnaise
Fresh ground pepper
1 scallion sliced thin
Toasted sesame seeds, about 2 teaspoons (optional)
Cut the red cabbage into quarters. Slice cabbage as thinly as possible.
In a bowl, mix red wine vinegar, sugar, salt, mayonnaise and pepper. Add cabbage to bowl and incorporate with mixture. Taste for seasoning and correct if necessary.
Top with scallions and toasted sesame seeds (optional).
For toasted sesame seeds: Pour seeds into a dry pan until the entire bottom of the pan is covered, set heat to medium or medium-low. Keep flipping seeds in the pan so they don't burn. Heat for approximately 10 to 15 minutes, until the seeds get a good color and a lovely fragrance fills the kitchen. When ready, pour onto baking sheet and let cool. Store in airtight jar.