Asian Coleslaw

By mhyde

Ingredients

• 1 1 1/2 1/2 (I use 1/2 green and 1/2 purple)
• 1 1 1 carrot
• 1 1 1/2 bunch cilantro (= 1/2 cup after chopped)
• 1 1 1 green onion/scallion
• other vegetable choices (shelled edamame, bell peppers)
• 1/2 1/2 1/2 cup apple cider vinegar
• 3 3 3 Tbsp granulated sugar (See Notes)
• 2 2 2 Tbsp sesame oil
• 2 2 2 Tbsp white sesame seeds (roasted/toasted)
• 1/4 1/4 1/4 tsp Kosher salt
• Freshly ground black pepper

Preparation

Step 1

In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.
Add freshly ground black pepper and whisk well to combine until sugar is dissolved.
Peel and julienne the carrot and cut the length in half if necessary.
Chop cilantro into ½ inch pieces and finely cut the green onions.
Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.
Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.