Asian Red Cabbage Salad

  in Gluten-Free, Recipes, Salads

4 heaping cups shredded red cabbage
1 cup shredded carrot
1/2 cup green onions, thinly slied
1/2 cup cilantro, chopped
1 tablespoon olive oil
1 teaspoon toasted sesame oil
3 tablespoons rice vinegar
1 tablespoon maple syrup
1 tablespoon soy sauce
1 pinch cayenne pepper
sesame seeds for garnish

Whish together the oils, vinegar, maple syrup, soy sauce and pepper in a large bowl. Add the cabbage, carrot, green onion and cilantro and toss to coat. Taste and add more soy sauce or vinegar if desired. Refrigerate for 1 hour before serving to allow flavors to meld. Sprinkle with sesame seeds before serving.