Recipe By: Cooking Light, September 1997, p.130
4 cups shredded green cabbage
3/4 cup diagonally sliced green onions
1/2 cup shredded carrot
1/2 cup thinly sliced red bell pepper
2 tablespoons low-sodium tamari or soy sauce
1 tablespoon sesame seeds — toasted
1 tablespoon grated peeled fresh ginger
1 tablespoon mirin (sweet rice wine)
1 tablespoon rice vinegar
1 1/2 teaspoons dark sesame oil (or less, to taste)
2 teaspoons sugar
Combine all ingredients in a large bowl. Let stand at least 15 minutes.
Serving Size: 1/2 cup