MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Asian Coleslaw
Categories: Salads
     Yield: 4 Servings

     3 c  Nappa cabbage; shredded
     1 c  Daikon radish; peeled,
          - grated
     1 lg Carrot; grated
     6    Scallions; minced
   1/2 c  Fresh cilantro; chopped
     2 tb Rice vinegar
     1 tb Fresh lime juice
     1 tb Toasted sesame oil
     1 tb Neutral vegetable oil
     2 ts Fresh ginger; grated
     1 tb Tamari or coconut aminos
     1 ts Natural sugar
   1/2 ts Salt; or to taste
   1/4 ts Black pepper; freshly ground
     3 tb Sesame seeds
     2 c  Edamame (optional)

 In a large serving bowl, combine the cabbage, daikon, carrot,
 scallions, optional edamame, and cilantro. Set aside.

 In a small bowl, whisk together the vinegar, lime juice, sesame oil,
 vegetable oil, ginger, tamari, sugar, salt, pepper, and sesame seeds
 until well blended. Pour the dressing over the vegetables and toss
 gently to coat well. Taste and adjust the seasonings.

 Refrigerate, covered, until ready to serve. This slaw will keep for
 up to 3 days although the flavors will get stronger the longer it
 sits. Serve chilled.

 Recipe by Vegan Planet by Robin Robertson

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