Asian Salad

1 small head purple cabbage
1 small head green cabbage
2 carrots
1 head of broccoli
1 red bell pepper
2 green onions
2 tbsp. sesame oil
½ cup unseasoned rice vinegar
¼ cup Nama Shoyu
1 tbsp. sesame seeds
Black pepper to taste (use good amount about 1 tsp.)
Optional: Grate a thumb size bit of ginger and add to dressing.

Step 1) In a sealable jar, mix together the sesame oil, rice vinegar, and Nama Shoyu to be used as the dressing.

Step 2) Slice the cabbage into thin, slaw like strips, place in salad bowl. Grate your carrots over the cabbage. Cut the florets of your broccoli into small pieces, place these over the carrots. Cut the bell pepper into thin strips, again adding to the top of the salad. Top off the salad with green onion slivers.

Step 3) Pour the dressing over the entire salad, mix well and let marinade for one-two hours tossing at 60 minute intervals.  Sprinkle with sesame seeds and serve.

Dish Type: