| 11 | 15 | 73 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 8 |
| 1/2 small head | Green cabbage (thinly sliced) |
| 1/2 small head | Red cabbage (thinly sliced) |
| 6 stalk(s) | Green onion (sliced diagonally) |
| 1 large | Carrots (peeled, coarsely grated) |
| 1 tbsp | Sesame seeds |
| 1/3 cup | Rice vinegar (for dressing) |
| 2 tbsp | Avocado oil (for dressing) |
| 1 clove(s) | Garlic (minced, for dressing) |
| 1 tsp minced | Ginger root (for dressing) |
| 1 tsp | Soy sauce, low sodium (for dressing) |
| 1 tsp | Sesame oil (for dressing) |
In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
Prepare the dressing by shaking together rice vinegar, avocado oil, garlic, ginger, soy sauce and sesame oil.
Pour dressing over salad, toss and refrigerate before serving. Ideally, allow standing in the fridge for an hour or more to allow flavors to mellow. Re-toss before serving.
| Vegetables | 2.1 |
