1Large Garlic Clove - smashed and minced to a paste with the salt
1TbspFresh Ginger - finely minced or grated
Coleslaw
2TbspSesame Seeds - toasted
4cupsRed and Green Cabbage 16oz. - thinly sliced or shredded
1red Bell Pepper - thinly sliced
3Green Onions - finely sliced on the bias
¼cupFresh Cilantro - torn into larger pieces
1TbspLemon Zest
Instructions
Prepare the dressing first by combining all of the dressing ingredients in a medium glass bowl. For a Vegan option use Agave instead of Honey. Stir until well combined and set aside.
In a sauté pan over medium high heat, gently toast the sesame seeds until golden brown. Set aside.
In a large bowl combine all of the fresh slaw ingredients, except the sesame seeds and lemon zest.
Pour the dressing over the vegetables and toss well. Let the mixture rest for at least 20 minutes so that the salad has a chance to absorb the dressing.
Just before serving, sprinkle with toasted sesame seeds and lemon zest. Enjoy!