Ingredients

• 4 cups shredded cabbage with carrot (coleslaw mix)
• 0.75 cup very thinly sliced radishes
• 4 scallions, thinly sliced (1/2 cup)
• 3 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon lime juice
• 0.25 teaspoon crushed red pepper
• 0.25 teaspoon salt

Directions

• 1. Toss coleslaw mix, radishes and scallions in a large bowl. Whisk vinegar, oil, sesame seeds, lime juice, crushed red pepper and salt in a small bowl. Refrigerate the slaw mixture and dressing separately until needed.
• 2. Up to four hours before serving, pour the dressing over the slaw and toss to coat. Transfer to an airtight container and chill until just before serving (see Tip).

Nutrition

Photos