Wednesday, August 10, 2011

Red Cabbage & Carrot Asian Salad

2 cups julienned red cabbage
1 carrot, julienned
1/3 cup sliced red onion
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds

2 tsp. sesame oil
1 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. hoisin sauce, try this one

How To:
Mix the above together in a medium bowl. Serve at room temperature or chilled.

Tastes better the next day! Serves about 4-6 as a side dish. Other than slicing the carrots so thinly, this was very quick to make.

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