This version is lighter and lower in calories than traditional mayonnaise-laden coleslaw.
1 tablespoon sesame seeds or mixed black and white sesame seeds
16 ounces thinly sliced red and green cabbage or 1 bag shredded cabbage
1 small carrot shredded
1/2 cup thinly sliced scallions, checked
3 red radishes, sliced
3 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
1 teaspoon oriental toasted sesame oil
1 teaspoon sugar
If you are using raw sesame seeds place them in small dry skillet over medium heat and toast until light golden, about 3 minutes. Set aside. If using our mixed sesame seeds, skip this step.
Combine cabbage, carrots, radishes and scallions in large bowl. Add vinegar, oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. Prepare two hours ahead to allow flavors to meld. Cover and refrigerate. Sprinkle with sesame seeds and serve.