Japanese Coleslaw

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Los Angeles Times


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2 cups shredded green cabbage

2 cups shredded red cabbage

1 large carrot, peeled and grated

2 tablespoons walnut oil

1 teaspoon sesame oil

2 tablespoons brown rice vinegar

1 tablespoon tamari or soy sauce

1 tablespoon maple syrup or honey

2 tablespoons freshly grated ginger

1/4cup finely chopped roasted, salted peanuts

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