Oriental coleslaw

Ingredients

2	Carrots, peeled
4 cups	Red cabbages (Main)
2 cups	Mung bean sprouts
2 pieces	Bok choy
1 Tbsp	Sesame seeds
2 Tbsp	Peanut oil, or use soy or rice bran
4 Tbsp	Sesame oil
¼ cup	Rice wine vinegar

Directions

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