This crunchy slaw features a blend of bright cabbages, bell pepper, bean sprouts. It’s finished with herby cilantro and nutty sesame seed oil. The addition of tamari adds a salty, umami punch.

This recipe yields 8-10 servings.

Directions

1. Finely chop the napa cabbage, red cabbage, yellow bell pepper, and red onion.

2. Finely shred the turnip, radish, and carrot to thin julienne-style strips. 

3. Finely chop the garlic and cilantro to use as season.

4. Place all ingredients into a large bowl. Add the rice vinegar, roasted sesame seed oil, soy sauce, and lime juice. Mix everything well.

TIPS

**This makes for an excellent side dish or atop grilled fish, chicken, or pork.