- 1 tablespoon rice vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons Sriracha (hot chile sauce)
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon honey
- 1/2 cup chopped fresh cilantro
- 1 (16-ounce) package cabbage-and-carrot coleslaw
- 1 tablespoon toasted sesame seeds
Preparation
1. Combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds.