Servings 4; Calories 49 kcal
1.5 tablespoons rice vinegar
1.5 tablespoons soy sauce (See note)
0.75 tablespoons maple syrup
0.5 teaspoon toasted sesame oil
0.5 teaspoon sriracha (optional)
0.5 tablespoon freshly grated ginger
1 garlic clove, minced
2 cups shredded cabbage (about 1.25 pounds; red, green or a mix)
0.5 cup shredded carrots (about 1-1.5 medium carrots)
0.5 medium red bell pepper, sliced into thin strips
1/4 cup chopped scallions (about 1 scallions)
1/4 tsp cilantro
0.5 teaspoon toasted sesame seeds
To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.
Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.
Add the dressing to the mixing bowl, and everything well to coat the veggies.
Taste test and adjust any seasonings to your liking.
Sprinkle with sesame seeds. Serve immediately or cover and chill.