View the Crab Cakes and Asian Slaw post
1 cup purple cabbage, shredded
1 cup green cabbage, shredded
1 cup carrots, shredded
4 tablespoons rice wine vingear
2 tablespoons sesame oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sesame seeds
Combine cabbage and carrots in one mixing bowl.
In a separate bowl, combine all remaining ingredients. Whisk well and pour over cabbage/carrots.
Mix well to cover and let refrigerate one hour.