Ingredients 1/4 cup rice wine vinegar 2 teaspoons toasted sesame oil 2 teaspoons freshly squeezed lime juice 1 tablespoon honey 1/4 teaspoon cayenne pepper (Optional; this meal already has lots of spice, so you might want to lay off of it in this recipe. However, if you are serving psychedelic coleslaw with any other meal, the cayenne provides a nice kick.) 2 tablespoons sesame seeds 2 carrots, peeled and grated coarsely 1/3 head of red cabbage (looks purple to me), cored, then cut crosswise into the narrowest ribbons possible, then separated 1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible 1 red bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible 1/2 medium-size sweet onion, finely sliced rings separated 1 1/2 tablespoons finely grated or minced fresh gingerroot, peeled first 1 cup lightly packed cilantro leaves, stems discarded before measuring, chopped 1/4 daikon — a large white Japanese radish (optional; available in some grocery stores), peeled and grated coarsely Preparation Baking Directions: In a small bowl whisk together vinegar, sesame oil, lime juice, honey and cayenne. Set aside. Toast sesame seeds in a dry pan over medium heat for 3 minutes, or until lightly browned. In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing. Serve immediately or refrigerate. Just before serving, toss with sesame seeds (reserving a few to sprinkle over top).Le secretDo not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients. The adventure clubAdd a teaspoon of dried wasabi, or 1/4 teaspoon wasabi paste, to dressing in step 1 (blend thoroughly with a whisk). Specialized cooking apparatus: a very sharp, large knife. Tips: Vegetables and dressing can be prepared earlier in the day. Store red cabbage separately and don’t mix veggies and dressing until just before s