- Shred red cabbage, carrots, bok choy leaves and stalks.
- Add mung bean sprouts. Other seasonal veges could be included, such as snow peas, asparagus, blanched beans or soy peas.
- Toast white sesame seeds.
- Mix together oil (peanut, soy or rice bran) sesame seed oil, rice wine vinegar.
- Toss through the shredded vegetables and garnish with the toasted sesame seeds.