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  Sesame Slaw with Thai Basil Flowers



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4 cups shredded fuzzy melon
1 cup shredded carrot
1/2 cup chopped green onion
2 Tablespoons olive oil
2 Tablespoons rice wine vinegar
2 Tablespoons white balsamic vinegar
1 Tablespoon toasted sesame oil
2 Tablespoons sesame seeds (black and white)
1 teaspoon sugar
1/2 teaspoon salt
2 Tablespoons fresh lime juice
several stalks of basil flowers

In a large bowl, stir the veggies together until combined. Mix in remaining ingredients,
except salt, lime juice and flowers. Refrigerate covered for at least one hour or overnight.
Before serving, stir in salt and lime juice. Remove flowers from stalks and stir into slaw.
Scatter a few flowers over the top for presentation.
Great for potlucks!

Copyright © 2010 Stefanie Samara Hamblen