2 T. sesame seeds
\n1 1\/2 T. each: fresh lemon juice, soy sauce, vegetable oil
\n1 1\/2 tsp. Asian sesame oil
\n1\/4 small red cabbage, finely shredded
\n1\/4 medium napa cabbage, finely shredded
\n6 small carrots, cut into fine strips
\n1\/4 lb. daikon radish, peeled, cut into fine strips
\n1\/2 tsp. each: salt, freshly ground pepper<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 95
\nFat: 6g
\nFiber: 2.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n