Recipe courtesy of Bob Blumer
Episode: Nuevo Mexicano
28 min
25 min
4 servings



In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside.

Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.

In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing.

Serve immediately or refrigerate.

Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop).

Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.


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