4 tsp. sesame seeds
1/2 head Chinese cabbage (4 c. shredded)
1 carrot
1 scallion
1 lemon
1 sm. clove garlic (1/2 tsp. minced)
2 tsp. soy sauce
1 tsp. sesame oil
1/4 c. vegetable oil

Toast sesame seeds in a frying pan over medium low heat until brown, 4 minutes. Core the cabbage and shred. Grate carrot. Slice scallion, including green top. Squeeze 1 tablespoon lemon juice from lemon. Mince garlic. Put lemon juice, garlic, soy sauce, sesame oil and vegetable oil in a jar and shake well to combine. Toss vegetables with this dressing, and sprinkle toasted sesame seeds on top.