DIRECTIONS

In a large bowl whisk the sesame oil, lime juice, brown sugar, ginger and soy sauce. Add the shredded cabbage and carrots and toss to coat. Stir in grapes and toss lightly. Sprinkle with sesame seeds.

Serve immediately or refrigerate the slaw undressed.

Ingredients

3 tablespoons sesame oil (tip: try 1 ½ tablespoons sesame oil and 1 ½ tablespoons canola oil for lighter flavor)
1 1/2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons grated fresh ginger
2 teaspoons light soy sauce
1 clove garlic, grated
4 cups shredded green cabbage
1/4 cup shredded carrots
1 1/2 cups quartered red seedless California grapes
2 tablespoons toasted sesame seeds
½ cup sliced green onions (optional)

DIRECTIONS

In a large bowl whisk the sesame oil, lime juice, brown sugar, ginger and soy sauce. Add the shredded cabbage and carrots and toss to coat. Stir in grapes and toss lightly. Sprinkle with sesame seeds.

Serve immediately or refrigerate the slaw undressed.

Notes

Recipe created by Marisa Moore, MBA, RDN, LD for the California Table Grape Commission

This is a Vegan recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

8 servings (about ¾ cup each)