One head of red cabbage 1 Tbsp. soy sauce
4 Tbsp. rice wine vinegar dash pepper
4 Tbsp. olive oil sprinkling of sesame seeds
1-1/4 Tbsp. sugar
Julienne cabbage. Blanche quickly in boiling water and drain very well. Mix remaining ingredients well (except for sesame seeds). Toss the cabbage in the vinegar mixture.  Let stand until cool. Toss with sesame seeds.
adapted from Easy Japanese Pickling by Seiko Ogawa and submitted by member Dina Gamboni