Dazzling Cabbage Salad

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3 cups very finely shredded red cabbage
1 yellow pepper, very finely sliced into 2 inch lengths, or 1/2 yellow and 1/2 red pepper
1 large carrot, julienned or shredded
1/2 cup minced fresh parsley
3 scallions, white and green parts finely sliced on the diagonal

2 tbspns. rice vinegar
1 tbspn. balsamic vinegar
1 tspn. fresh ginger juice (squeezed from grated ginger or you can buy ginger juice in small bottles at Vitamin Cottage)
1 tbspn. Fresh lemon juice
1 tspn. Maple syrup
4 tbspns. Olive oil
1 tspn. Braggs Liquid Amino or soy sauce

2 tbspns. toasted black sesame seeds

Place finely shredded red cabbage in a medium-size bowl, with pepper, carrot, parsley and scallions.

In a small jar, shake together the dressing ingredients. Toss with the vegetables and set aside.

Toast the sesame seeds in a small, dry skillet over medium heat until the seeds begin to pop and emit a delicious nutty aroma. When cool add to the salad. This salad keeps well.