Asian Cabbage Slaw
Red cabbage is usually more expensive than green. To save money, substitute green cabbage for the red or use peeled and julienned leftover broccoli stems. Either one makes a special side dish.
4 Tbsp vegetable oil
1 clove garlic, crushed
1/4 tsp ground ginger
1 red cabbage, shredded
2 Tbsp soy sauce
2 Tbsp sesame seeds, toasted and crushed
Heat oil in a large skillet over medium-high heat. Add garlic and ginger. Cook about 1 minute.
Add cabbage to skillet. Stir-fry until cabbage is wilted, about 5 minutes.
Add soy sauce to skillet; stir. Remove skillet from heat.
Place cabbage in a serving bowl. Sprinkle with sesame seeds.
When time is really tight, consider purchasing a 12-ounce package of coleslaw mix. It can be found in the produce section of most supermarkets.