For a pleasing side to any meal, serve Roasted Vegetable Salad. Roasting enhances the flavor of these vegetables that are then tossed in a fresh basil and sesame-ginger dressing, allowing flavors to mingle.
Preheat oven to 450°. Stir together first 5 ingredients. Spread in a single layer on a 15- x 10-inch jelly-roll pan.
Bake at 450° for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.
Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.
This was rather expensive to make for a salad, it was very disappointing and there wasn't enough "good" about it to tweak it and try it again. Definitly won't make it again.