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Title: Asian Cole Slaw II

2 1/2 C green cabbage, cored and shredded
1 C daikon radish, peeled and grated
1/2 C carrots, grated
1 - large scallion, minced
2 T fresh cilantro, chopped
1 T ginger, peeled and minced
2 T lime juice
1 T rice vinegar
1 T toasted sesame oil
1 t soy sauce
1 t sweetener
0 - salt and pepper

In a large serving bowl, combine the cabbage, daikon, carrots, scallion, and cilantro. Set aside.

In a small bowl, whisk together the ginger, lime juice, vinegar, sesame oil, tamari, sugar, and salt and pepper to taste until well blended. Pour the dressing over the vegetables and toss gently to coat well. Taste and adjust the seasonings.

Refrigerate, covered, until ready to serve. This slaw will keep for up to 3 days, although the flavors will get stronger the longer it sits.

From Vegan Planet
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