Asian Coleslaw

1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 onion, chopped, or more to taste
4 tablespoons rice vinegar
4 tablespoons salad oil (‘light' olive, canola, etc.)
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
1 tablespoon mirin (Japanese rice wine for cooking), optional
Chopped cilantro
1/3 cup or less toasted sesame seeds, save some to garnish the top

Steps

1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Rinse the cabbage/carrots. Drain and dry with towels. Add other ingredients.
3. Possible additions to the above ‘Asian' coleslaw: more carrots, lightly steamed broccoli, chopped up, cashews.

Note

A big hit at potlucks!