2 T. sesame seeds
1 1/2 T. each: fresh lemon juice, soy sauce, vegetable oil
1 1/2 tsp. Asian sesame oil
1/4 small red cabbage, finely shredded
1/4 medium napa cabbage, finely shredded
6 small carrots, cut into fine strips
1/4 lb. daikon radish, peeled, cut into fine strips
1/2 tsp. each: salt, freshly ground pepper

Toast the sesame seeds in a small skillet over medium heat, stirring occasionally, until lightly browned, about 2 minutes. Whisk the lemon juice with the soy sauce, vegetable oil and sesame oil in a small bowl. Mix the cabbages, carrots and daikon in a large bowl. Add the dressing; toss to coat. Season with salt and pepper. Sprinkle with the sesame seeds.

Yield: 6 servings
Calories: 95
Fat: 6g
Fiber: 2.4g