Vegan Asian Coleslaw | VegNews

Ingredients

• 3½ cups shredded green cabbage
• 1 cup grated daikon
• ½ cup grated carrot
• 1 large scallion, minced
• 2 tablespoons fresh chopped cilantro
• 2 teaspoons fresh grated ginger
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon tamari
• 1 teaspoon sugar 
• ¼ teaspoon salt 
• ¼ teaspoon freshly ground black pepper