1/4 cup apple cider vinegar
1 tablespoon maple syrup (or 2 teaspoons honey)
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons oil
2 tablespoons toasted sesame seeds
1 pound cabbage, shredded
1 large carrot, grated
2 green onions, green parts only sliced
Whisk vinegar, syrup, salt, pepper and oil together in a large bowl.
Finely slice the cabbage into thin shreds. Grate the carrots and slice the green onions. Add to dressing and toss well to coat.
If your sesame seeds aren’t already toasted, put them in a dry skillet over medium heat and shake for a minute or two until they begin to brown. Add the toasted sesame seeds to the coleslaw and mix again.
This is best served within 24 hours but it keeps okay in the fridge for a couple of days.