Thai Slaw Salad - cooking recipe

Ingredients

1 (16 ounce) shredded cabbage (coleslaw mix)
1/4 seedless European cucumber, sliced thin (I used 1/2)
1 small red pepper, seeded and thinly sliced (I've also used green ones, whatever I have on hand)
4 scallions, thinly sliced
20 leaves fresh basil, shredded
toasted sesame seeds
Dressing
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced (I use my micro plane)
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Preparation

Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.