Psychedelic Coleslaw

Ingredients

• 1/4 cup rice wine vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons freshly squeezed lime juice
• 1 tablespoon honey
• 1/4 teaspoon cayenne pepper (Optional; this meal already has lots of spice
• so you might want to lay off it in this recipe. However
• if you are serving psychedelic coleslaw with any other meal
• the cayenne provides a nice kick.)
• 2 tablespoons sesame seeds
• 2 carrots
• peeled and coarsely grated
• 1/3 head red cabbage (looks purple to me)
• cored
• then cut crosswise into the narrowest ribbons possible and separated
• 1 yellow bell pepper
• seeds and membranes removed
• then sliced lengthwise into the thinnest strips possible
• 1 red pepper
• seeds and membranes removed
• then sliced lengthwise into the thinnest strips possible
• 1/2 medium-size sweet onion
• finely sliced
• rings separated
• 1 1/2 tablespoons finely grated or minced fresh gingerroot
• peeled first
• 1 cup lightly packed cilantro leaves
• stems discarded before measuring
• chopped
• 1/4 daikon
• optional (a large white Japanese radish; availabl

Instructions

1. In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne.
2. Set aside.
3. Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.
4. In a large bowl, combine remaining ingredients and toss thoroughly.
5. Then toss with dressing.
6. Serve immediately or refrigerate.
7. Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop).
8. Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.