Hanxter

1/4 cup rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
1/4 teaspoon cayenne pepper (this meal already has lots of spice, so you might want to lay off it but does have a nice kick)

2 tablespoons sesame seeds
2 carrots, peeled and coarsely grated
1/3 head red cabbage (looks purple to me), cored, then cut crosswise into the narrowest ribbons possible and separated
1 yellow and 1 red bell pepper seeded sliced lengthwise into the thinnest strips possible
1/2 medium-size sweet onion finely sliced - rings separated
1 1/2 tablespoons finely grated or minced fresh ginger - peeled first
1 cup lightly packed chopped cilantro leaves
1/4 daikon (a large white Japanese radish available in some grocery stores) peeled and coarsely grated

in a small bowl whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne - set aside

toast sesame seeds in a dry pan over medium heat for 3 minutes or until lightly browned

in a large bowl combine remaining ingredients and toss thoroughly - toss with dressing

serve immediately or refrigerate

just before serving, toss with sesame seeds (reserving a few to sprinkle overtop)

do not prepare more than a couple of hours in advance the color of the cabbage will bleed

into the other ingredients