• 2 C. Dry Slaw Mix, Packed
  • 1 C. Carrots, Grated or Chopped
  • 1 C. Pineapple, Diced Fresh or Canned in 100% Juice
  • 3 Scallions, Sliced
  • 1 Tbsp. Ginger Root, Grated
  • 3 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Reduced Sodium Soy Sauce
  • 1/2 Lime, Juiced
  • 1 Tsp. Sesame Seeds, Black and/or White (I used 1/2 tsp. of each color.)
  • 1/8 Tsp. Red Pepper Flakes (Optional)


  • Combine slaw mix, carrots, pineapple and scallions in a large bowl and set aside.
  • Whisk the remaining ingredients together in a small bowl and pour over the slaw veggies. Toss to coat.
  • Cover and set in the fridge for at least 30 minutes prior to eating. This allows the dressing to soak into the veggies a bit.