Spring Cabbage Salad

I love this salad! It's crunchy, and fresh, and full of flavor. I eat it on it's own, and I throw it in sandwiches. Sometimes for breakfast I will cook a thin scrambled egg or two, and then roll it up with this salad and some spinach inside for a delicious, filling morning treat.

1 cabbage, shredded

3-4 carrots, shredded

1 bunch of scallions, finely chopped (use the green and white parts)

1 bunch of cilantro, finely chopped (optional)

3 TBSP cup lime juice

2 TBSP maple syrup

1 TBSP apple cider vinegar

1 TBSP toasted sesame oil

salt to taste

1 TBSP sesame seeds (optional)

Combine everything and toss well. Let sit for a half hour for the flavors to really soak into the cabbage. Stores well in the fridge for at least a week.