1 bag of shredded red cabbage
1 bag of shredded green cabbage
2 carrots, finely shredded
3 tablespoons grated Spanish onion
6 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon dark brown sugar
3 teaspoons sesame seeds
1 teaspoon sesame oil

Makes 10 servings


1. Combine the red and green cabbage, Spanish onion, and shredded carrots in a large bowl.

2. Mix the sesame and olive oil, white vinegar, soy sauce, and lemon juice in a small bowl. Add sugar and sesame seeds and stir together. Add a tablespoon of ginger (optional).

3. Pour the dressing over the vegetables before serving. You can prepare the coleslaw in the evening, refrigerate, and serve on the next day.