| Food Mood: Light and Healthy | |
| Cuisine: New American/Regional | |
Servings: 4 |
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Ingredients |
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| 1/4 cup rice wine vinegar 2 tsp toasted sesame oil 2 tsp freshly squeezed lime juice 1 tbsp honey 1/4 tsp cayenne pepper 2 tbsp sesame seeds 2 carrots, peeled and coarsely grated 1/3 head red cabbage, cored, then cut crosswise into the most narrow ribbons possible and separated. 1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible 1 red bell pepper, seeds and membranes removed, then sliced into the thinnest strips possible 1/2 medium sized sweet onion, finely sliced, rings separated 1 1/2 tbsp finely grated or minced fresh gingerroot, peeled first 1 cup lightly packed cilantro leaves, stems discarded before measuring, chopped 1/4 dikon, optional, peeled and coarsely grated |
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Method |
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| In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice,honey and cayenne. Set aside. Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned. In a large bowl, combine remaining ingredients and toss throughly. Then toss with dressing. Serve immediately or refrigerate. Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop). |
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Prep time: 30 min |
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Notes |
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| Bob Blumer | |
Recipe source: Food TV/ Food Network |
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