• 1/2cupextra virgin olive oil
  • 6Tbspminced ginger
  • 2Tbspminced garlic
  • 2Tbspbrown sugar
  • 1/3cupsoy sauce
  • 1/2cupwhite wine
  • 2tspsesame oil
  • 1/2cuprice wine vinegar
  • 4cupsNapa or red and green cabbage
  • 2cupsjulienned carrots
  • 1cupgreen or red onion
  • 1cupthinly sliced red pepper
  • 1/2cuptoasted sesame seeds
  1. In a small saucepan, add 1/4 cup olive oil, and the ginger and garlic. Sauté until lightly brown.
  2. Add brown sugar, soy sauce, and white wine. Sauté for 5 more minutes and remove from heat. When cool, whisk in the rest of the olive oil, sesame oil, and rice wine vinegar.
  3. In a separate pan, lightly toast the sesame seeds.
  4. Mix all vegetables in a bowl and toss with dressing. Sprinkle toasted sesame seeds on top and mix in lightly.
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