JAPANESE CABBAGE SALAD

JAPANESE CABBAGE SALAD 3 cups (6oz) pre-shredded coleslaw mix For the dressing: 1 tsp granulated sugar 2 tsp light soy sauce (omit for gluten-free) 1 tsp canola oil 2 1/2 tbsp rice wine vinegar 1 scallion, finely chopped Toppings: 3 tbsp toasted sesame seeds 1/4 cup bonito flakes (katsuobushi) Mix all the ingredients for the dressing together in a bowl and pour it over the shredded coleslaw mix. Toss well and top with sesame seeds and bonito flakes