2 Tbsp Rice Wine Vinegar
1 Tbsp Lemon Juice
1 Tbsp Agave or Raw Honey
2 Tbsp Soy Sauce
3 Tbsp Grapeseed Oil or Sesame Seed Oil
Sea Salt & freshly ground Pepper
2 Large Garlic Clove – smashed and minced to a paste with the salt
1 Tbsp Fresh Ginger – finely minced or grated
2 Tbsp Sesame Seeds – toasted
6 cups Cabbage Red and Green – thinly sliced or shredded
1 red Bell Pepper – thinly sliced
3 Green Onions – finely sliced on the bias
¼ cup Fresh Cilantro – torn into larger pieces
1 Tbsp Lemon Zest
Prepare the dressing first by combining all of the ingredients in a medium glass bowl. Stir until all is well combined, and set aside.
In a sauté pan over medium high heat, gently toast the sesame seeds until golden brown. Let it cool.
In a large bowl combine all of the fresh slaw ingredients except the sesame seeds and lemon zest.
Pour over the dressing and toss well. Let it rest for at least 20 minutes so that the salad has a chance to absorb the dressing.
Just before serving sprinkle with the toasted sesame seeds and lemon zest. Enjoy!