Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sesame seeds
  • 4 tbsp rice vinegar
  • 1 tbsp olive oil oil
  • 2 1/2 tsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp coconut sugar
  • 2 cups shredded red cabbage (about 1/2 head)
  • 2 cups shredded green cabbage (about 1/2 head)
  • 2 cups shredded carrots (about 4 carrots)

Instruction

  • Heat a small skillet over medium heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer seeds to a small bowl and set aside.
  • In a small bowl, whisk together rice vinegar, olive oil, soy sauce, sesame oil and coconut sugar. Set aside.
  • In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat.
  • To serve, sprinkle with toasted sesame seeds.