Healthy Asian-Style Cabbage Salad

• 2 1/2 cups cabbage, shredded
• 1 medium carrot, chopped
• 1 cup fresh spinach, torn into bite-size pieces
• 2 tablespoons fresh parsley, chopped if desired
• 2 tablespoons rice wine vinegar
• 2 tablespoons white wine vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon fresh gingerroot, peeled and finely chopped
• 1 dash salt
• 1 dash pepper
• 1 tablespoon sesame seeds, toasted

1. Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes.
2. To serve, stir in salt and pepper; sprinkle with sesame seed.
3. To toast sesame seed, bake uncovered in ungreased shallow pan in 350u0b0 oven 8 to 10 minutes, stirring occasionally, until golden brown.

cabbage, carrot, fresh spinach, fresh parsley, rice wine vinegar, white wine vinegar, soy sauce, sesame oil, sugar, fresh gingerroot, salt, pepper, sesame seeds

Taken from www.food.com/recipe/healthy-asian-style-cabbage-salad-227676 (may not work)