|6 cups (1.5 L)||shredded green or Savoy cabbage (about 1/2 medium head of cabbage)|
|1 1/2 cups (375 ml)||shredded carrot|
|2||green onions, thinly sliced|
|1/4 cup (50 ml)||seasoned rice wine vinegar|
|2 tbsp (25 ml)||sesame oil|
|1 tsp (5 ml)||granulated sugar|
|1 tsp (5 ml)||mustard seeds|
In a large bowl, combine cabbage, carrot, and green onion.
In a small bowl, whisk together rice vinegar, sesame oil, sugar, and mustard seeds. Drizzle over cabbage mixture. Toss to mix thoroughly.
Cover and refrigerate for at least 3 hours before serving.
Nutrition: Per 1 1/4 cup (300 ml) serving: 89 cal, 2 g pro, 5 g total fat (1 g saturated fat), 11 g carb, 4 g fibre, 0 mg chol, 39 mg sodium
Source: Leslie Beck's Healthy Kitchen