Thai Salad

1/3 c rice vinegar or regular white vinegar
1/3 c toasted sesame oil

2T  maple syrup

2T  smooth peanut, sesame or sunflower butter

2T  black sesame seeds

a very light shake of cayenne pepper

1/4t  salt

Put all the above in a bowl.  Heat until warm and the nut butter is very soft.  Whisk to blend then add:

2 shredded carrots

1/2 lg head of cabbage cut in wedges then sliced thin

1/4-1/2 c snipped fresh cilantro

1/4 green pepper - sliced very thin ~ optional

1/2 c slivered almonds or sunflower seeds ~ optional

Toss several times to coat.  Chill several hours, toss again and serve. . .Lin