Lemongrass Asian Coleslaw

Ingredients:

• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• ½ cup thinly sliced red bell pepper
• ¼ cup chopped fresh cilantro
• 3 tablespoons Thai Lemongrass-Mint White Balsamic Vinegar
• 2 tablespoons Toasted Sesame Oil 
• 1 tablespoon soy sauce
• 1 teaspoon Franklin Raw Honey
• 1 garlic clove, minced
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions:

• In a large mixing bowl, combine the shredded red cabbage, carrots, cucumber, and red bell pepper. Toss them together to mix evenly.
• In a small bowl, whisk together the balsamic vinegar, sesame oil, soy sauce, honey, and minced garlic.
• Season the dressing with salt and pepper to taste.
• Pour the dressing over the vegetable mixture and toss thoroughly to coat all the ingredients.
• Add the chopped cilantro to the slaw and toss again to distribute.
• If desired, sprinkle sesame seeds over the top for an extra crunch.
• For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.