Japanese Sesame Slaw

Slaw
- 1/2 small head of green cabbage, thinly sliced or grated (1/2 )
- 1/2 small head of red cabbage, thinly sliced or grated (1/2 )
- 6 green onions, sliced diagonally (6 )
- 1 Tbsp sesame seeds, white or black, toasted (15 mL)
Dressing
- 1/3 cup seasoned rice vinegar (75 mL)
- 1/4 cup canola oil (60 mL)
- 1 large clove garlic, minced (1 )
- 1 tsp grated fresh ginger (5 mL)
- 1 tsp sodium-reduced soy sauce (5 mL)
- 1 tsp sesame oil (5 mL)
1. In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
2. Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.
3. Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow. Re-toss before serving.