DRESSING:

1 c. soy sauce
1/2 c. sugar
1/2 c. Mirin
1/2 c. rice vinegar
1/2 c. vegetable oil
1 head garlic, cut in half crosswise
1 (2 inch) piece fresh ginger, peeled and grated
1 tbsp. sesame oil
6 good shakes of hot sauce
1/2 lime, juiced (float lime half in dressing until serving)

Mix ingredients and refrigerate overnight. Bring to room temperature and strain garlic and lime half out before using. This makes more than enough dressing for one recipe of slaw; the dressing may be stored indefinitely.

SLAW:

1 c. carrots, thinly julienned
4 c. Chinese cabbage, thinly julienned
1 c. snow peas, finely julienned
1/2 pkg. Won Ton Pastry, finely julienned and fried until crispy
1 c. fresh ginger, finely julienned and fried until crispy

(These two items can be done ahead and packaged in an airtight container until needed.)

Toss all ingredients together adding just enough dressing to moisten the slaw. Transfer to serving bowl and garnish with extra won ton crispies. Serves 8.