Asian Coleslaw with Sesame-Ginger Dressing

In a large bowl, combine the rice vinegar, olive oil, sesame oil, tamari, honey, garlic, ginger, red pepper flakes, and salt. Stir well until the honey dissolves. Note: Use a microplane to finely mince the garlic and ginger directly into the bowl. 2. Add the shredded cabbage, carrots, chopped green onion, and cilantro to the bowl of dressing and toss well. Let the salad marinate for at least 15 minutes for the best flavor. (It's normal for excess liquid to develop at the bottom of the bowl.) Then toss again and serve with sesame seeds as garnish, if desired. 3. Leftover dressed salad can be stored in an airtight container in the fridge for up to 3 days. Stir well again before serving to ensure the dressing is evenly distributed. 4. prep10 mins 5. total10 mins