- 1/4 cup sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger root
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 6 cups shredded cabbage mix (green and red cabbage, carrots)
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger root, garlic powder and pepper.
- In a large bowl, combine the cabbage mix and dressing.
- Toss to coat.
- Serve immediately or chill in the refrigerator for up to 4 hours.
Asian
Slaw
Salad
Vegetarian
Gluten-Free
Vegan