This salad is adapted from Karmel and Blumer’s Pizza on the Grill, called the “Hong Kong Confetti Salad” (p. 124):

• 2 Tablespoons sesame seeds
• 1/4 cup unseasoned rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons fresh lime juice (about 1/2 lime)
• 1 Tablespoon honey
• 1 1/2 Tablespoons peeled and finely grated fresh ginger
• 1/8 teaspoon cayenne pepper (it had a lot of heat so I cut it down to 1/8)
• 2 medium carrots, shredded
• 1/2 small head red cabbage, cored, then cut crosswise into the narrowest ribbons possible and separated
• 1 yellow bell pepper, seeded and cut length-wise into the thinnest strips possible
• 1 red bell pepper, seeded and cut length-wise into the thinnest stripes possible
• 1/2 medium sweet onion, thinly sliced and separated into rings
• 1/2 cup chopped lightly packed fresh cilantro leaves

Toast the sesame seeds in a dry skillet over medium heat until golden brown, about 2 minutes. Set aside to cool.
In a small bowl, whisk together vinegar, oil, lime juice, honey, ginger, and cayenne. Set aside.

In a large bowl, combine the carrots, cabbage, bell peppers, onion, and cilantro and toss thoroughly. Toss with the dressing to coat well, then garnish with the sesame seeds. Serve immediately.

Note: If preparing more than an hour in advance, keep the cabbage separate and dress the salad just before serving (otherwise the whole salad will be purple).