Instructions: * Note: Shiso leaves, sometimes used in sushi, might be called perilla in Japanese and Asian markets. Cover the leaves with plastic wrap and refrigerate for best results.

Remove the stems from the shiso leaves. Cut the leaves in half lengthwise, then cut the leaves crosswise into thin strips.

Toss the shiso leaves, shredded cabbage, sliced onions, snow peas and sesame seeds in a large bowl.

Stir together the rice vinegar, sugar, salt, garlic, ginger and sesame oil. Pour over the cabbage mixture and toss. Serve immediately.

This recipe yields 6 servings.

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