Toasted Sesame Slaw

1/2 small green cabbage head, cored and sliced as thin as possible
1 large carrot, grated or cut into julienne strips
3 tablespoons sesame seeds
1/3 cup rice vinegar
1 1/2 tablespoon dark sesame oil
1 tablespoon sugar
2 teaspoons Dijon mustard
1 teaspoon salt
3 tablespoon dry-roasted, unsalted peanuts

Put cabbage and carrot into bowl and mix well.
In a small bowl, combine the sesame oil, vinegar, sugar, mustard, and salt. Add the dressing to the cabbage, and mix well. Refrigerate the slaw for at least 1 hour so the cabbage can soften.
Toast the sesame seeds to bring out their flavor: place a heavy skillet over medium heat; add the seeds and let them sit for 30 seconds. Begin to shake the pan periodically. If you are using white seeds, toast them until they are uniformly browned. If you have black seeds, toast them until they taste ‘nutty roasted’. Transfer the seeds to a small plate and let them cool.
Just before serving, add the sesame seeds and peanuts to the slaw and toss well.

(From Vegetarian Planet by Didi Emmons)