Ingredients
2 Tbsp sesame seeds
1/4 cup rice vinegar
3 Tbsp canola oil
2 Tbsp miso, white-variety
1 Tbsp sugar
1 tsp low-sodium soy sauce
1 tsp minced garlic
1 pound chinese cabbage, also known as Napa, cut into thin shreds (about 8 cups)
2 cup shredded carrots
1 large sweet red pepper(s), cut into very thin strips (about 2 cups)
1/2 cup scallion(s), sliced 

Directions
To toast sesame seeds, heat a small skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes; remove seeds from pan and allow to cool.

In a large serving bowl, whisk together vinegar, oil, miso, sugar, soy sauce and garlic until blended. Add remaining ingredients, except 1 tablespoon each of toasted sesame seeds and scallions, and toss to mix and coat. Sprinkle slaw with remaining sesame seeds and scallions. Yields about 1 1/4 cups per serving.

Because Napa cabbage is rather delicate, this slaw is best made just a few hours before serving. All of the ingredients can be prepped the day before but we suggest that you toss them with the dressing just an hour or two before eating. 

Source:  www.weightwatchers.ca