Almost Kim Chee Slaw from Alexandra Soltow

4”-long piece fresh ginger, peeled
2 Tbs. rice vinegar
2 Tbs. sugar
1 tsp. hot or sweet paprika
1/2 tsp. crushed red pepper flakes
1/3 cup vegetable oil
2 Tbs. dark or toasted sesame oil
6 cups shredded cored Napa cabbage
4 green onions or scallions, chopped
2 tsp. sesame seeds
Salt to taste

Grate ginger on large holes of a box grater. Squeeze grated ginger in your fist over large bowl to yield about 2 Tbs. juice. Add vinegar, sugar, paprika and red pepper flakes. Whisk in vegetable and sesame oils. Mix in cabbage, green onion and sesame seeds. Season to taste with salt. Cover and refrigerate at least 1 hour and up to 8 hours. Serves 4-6.

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