Shred the cabbage using a mandoline slicer or food processor. Option to use a sharp knife if you don’t have either of these and slice finely.
Make thin carrot strips using a julienne peeler or grate using a food processor or box grater.
Finely slice the green parts of the spring onion and parsley.
Mix the cabbage, carrot, spring onion and parsley together in a bowl.
In a clean bowl, mix all the dressing ingredients together.
Add the dressing and the sesame seeds to the coleslaw and mix. Option to use clean hands to massage well.
For a nuttier taste, option to dry fry the sesame seeds in a non stick pan over a medium flame for 3 - 5 minutes until golden brown. Allow to cool before stirring through the coleslaw.Option to add a pinch of garlic powder or celery saltto the dressing, especially if you like garlic!Net Carbs per portion: 4.6gNote - if you leave out the carrot, the net carb amount reduces by 1g net carbs per portion to 3.6g net carbs.Storage: Fridge in an airtight container for up to 3 days