A single ingredient can morph into an entire salad if you have the right dressing. In this case, red cabbage does the honors. No matter what I make, I always seem to use exactly half of a head of red cabbage, leaving me exactly half a head in the refrigerator. That's the perfect amount for this salad. Shred it thinly, with a sharp knife; if you go slowly, it's easy to do. Reach into your Asian condiments for the dressing. Sesame oil has a strong taste, and if you're not overly fond of it, cut the amount in half. The brand of condiments you use will affect the overall flavor of the dressing, so think of this recipe as a suggested starting point. Whisk together the dressing ingredients in a mixing bowl, taste, and adjust until it's just right for you. Then, toss in the cabbage, and let it absorb the dressing for a while before you're ready to serve. Sesame ginger red cabbage goes really well with grilled fish or chicken. You'll want this salad on the table at your weekend barbecue.