1 head nappa cabbage, halved, core removed and finely shredded
2 carrots, scrubbed and finely shredded
2 green onions, finely shredded

for the dressing ~

1 tbsp. sesame oil mixed with 2 tbsp. canola oil
1 clove garlic, finely minced
1” piece fresh ginger, minced
6 tbsp. white vinegar
2 tsp. White sugar
1 tsp. Pickling spice
1 tbsp. tahini or mayonaise

sea salt and freshly milled black pepper to taste

using a hand blender blend together all ingredients and mix with the vegetables, allow to rest in the fridge for 30 minutes before serving this allows the flavours to develop