Asian Coleslaw

This is a variation on the American coleslaw. It is lighter, spicier keeps just as well and is just as easy to make.

Ingredients:

• 3 cups sliced red cabbage
• 1/2 cup sliced onions
• 1/2 cup grated carrots
• 2 tablespoons olive or sesame oil
• 1 lemon
• Red pepper flakes to taste (optional)
• Salt and pepper to taste
• 1 teaspoon Toasted sesame seeds

Steps:

Combine all ingredients (juicing the lemon). Taste for salt, pepper red pepper and adjust as needed. Top with toasted sesame seeds. Serve cold or at room temperature.

Notes:

This recipe is a make ahead recipe, and improves with time. It can be stored refrigerated for up to 5 days. You can use green cabbage or red cabbage, of, for fun, a combination of the two. Sesame oil adds flavor to the dish, while olive oil keeps the dish more subtle in flavor.

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