Rainbow Salad

The secret to a sensational salad is International Collection’s rich and nutty Sesame Oil. This recipe is perfect for finding a whole new way to fall in love with vegetables.

Time 20 min
Servings 6
Difficulty 2


  • 1 teaspoon miso paste
  • 1 teaspoon black vinegar
  • 1 teaspoon International Collection sesame oil
  • 2 tablespoons light brown sugar
  • 2 tablespoons mushroom flavored dark soy sauce
  • 2 tablespoon olive oil
  • Juice of 1 lime
  • 1/ 2 teaspoon fresh ginger, grated
  • 1 carrot, peeled and shredded
  • 1 small head purple cabbage, shredded
  • 1 small head green cabbage, shredded
  • 1 small cucumber, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1/ 4 cup fresh cilantro, chopped
  • 1 tablespoon fresh chives, finely chopped
  • Black sesame seeds, for garnish



  1. In a small mixing bowl, combine miso paste, vinegar, International Collection sesame oil, brown sugar, soy sauce, olive oil, lime juice, and ginger. Stir until brown sugar has dissolved. Set aside.


  1. In a large mixing bowl combine carrot, cabbage, cucumber, bell pepper, cilantro, and chives. Using 1 tablespoon at a time, drizzle in vinaigrette over the slaw, mixing to coat. Note: Do not add all at once. Reserve the extra dressing.
  2.  Let slaw sit for an hour in the refrigerator.
  3.  Garnish with black sesame seeds before serving.

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