Categories: Sides

Ingredients

• 2 tbsp. sesame seeds
• 1/4 cup unseasoned rice vinegar
• 2 tsp toasted sesame oil
• 2 tsp fresh lime juice
• 1 tbsp. honey
• 1 1/2 tbsp. peeled and finely grated fresh ginger
• 1/4 tsp cayenne pepper
• 2 medium carrots, shredded
• 1/2 small head red cabbage, cored, then cut crosswise into the narrowest ribbons possible and separated
• 1 yellow bell pepper, seeded and cut lengthwise into the thinnest strips possible
• 1 red bell pepper, seeded and cut lengthwise into the thinnest strips possible
• 1/2 medium sweet onion, thinly sliced and separated into rings
• 1/2 cup chopped lightly packed fresh cilantro leaves

Directions

1. Toast the sesame seeds in a dry skillet over medium heat until golden brown, about 2 minutes. Set aside to cool.

2. In a small bowl, whisk together vinegar, oil, lime juice, honey, ginger and cayenne. Set aside.

3. In a large bowl, combine the carrots, cabbage, bell peppers, onion, and cilantro and toss thoroughly. Toss with the dressing to coat well, then garnish with the sesame seeds. Serve immediately.

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