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So many variations, so little time…

My simplest version:

• 2 tbsp sesame oil
• 6 tbsp seasoned rice vinegar
• 4 cm piece of fresh ginger, peeled and grated
• ground fresh pepper
• red onion, chopped
• red cabbage, chopped
• white cabbage, chopped

Other  yummy things to add:

• red, yellow, green sweet peppers
• jalapeno strips
• snap peas
• cilantro
• grated carrot, grated radish

Shake first four ingredients together in a jar, pour over veggies and toss.

Some alternate versions:

From here:

• 4 Tbsp peanut or canola oil
• Juice of two limes
• 1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
• 1 head napa cabbage, finely chopped or shredded
• 1/4 cup toasted peanuts
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.