makes 2-4 servings
For the coleslaw:
1 cup shredded carrot (about 1 large carrot)
1 cup shredded Brussels sprouts (about 10 small-medium Brussels sprouts)
1 cup shredded red cabbage (about 1/2 small head of cabbage)
For the dressing:
1/4 cup fresh lime juice
1/2 tablespoon rice wine vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
fine sea salt and freshly ground black pepper, to taste
black sesame seeds, for garnish
1. Add the shredded carrot, Brussels sprouts, and red cabbage to a large bowl.
2. In a separate bowl, whisk together the lime juice, rice vinegar, soy sauce, sesame oil, and brown sugar.
3. Pour the dressing over top the shredded vegetables. Stir to combine. Season to taste with salt and pepper. Garnish with black sesame seeds.
4. Chill in a covered container in the fridge until ready to serve.