Ingredients

• 3 cups shredded white cabbage
• 1 cup shredded red cabbage
• 1/2 cup shredded carrot
• 2 bok choy stalks with leaves
• 1 1/2 - 2 cups mung bean sprouts
• 2 teaspoons extra virgin olive oil
• 1/4 cup rice vinegar
• 3/4 teaspoon sesame seed oil
• Garnish (optional):
• 2 teaspoons chopped fresh cilantro leaves, or as desired
• 1 tablespoon toasted sesame seeds (see directions below for link on how to do this)

Directions

1. Wash the vegetables and drain thoroughly.
2. Shred the cabbage and carrots.
3. Separate the bok choy stalks and leaves.
4. Cut the stalks diagonally and cut the leaves straight across.
5. Toss the shredded cabbage, carrots, bok choy and mung bean prouts in a large bowl.
6. Set aside.
7. Stir the olive oil into the rice vinegar.
8. Stir in the sesame seed oil.
9. Place the dressing in the bottom of a bowl, add the vegetables and toss again.
10. Add the cilantro, if using, and sprinkle the toasted sesame seed on top.