1 Shred 4 cups of red cabbage, 2 peeled carrots, 2 bok choy leaves and stalks.
2 Add 2 cups of mung bean sprouts.
3 Other seasonal veges could be included, such as snow peas, asparagus, blanched beans or soy peas.
4 Toast 1 tbsp of white sesame seeds.
5 Mix together 2 tbsp oil (peanut, soy or rice bran) 3-4 tbsp sesame seed oil, ¼ cup rice wine vinegar.
6 Toss through the shredded vegetables and garnish with the toasted sesame seeds.