Orange-Sesame Coleslaw

(recipe from FatFree Vegan Kitchen)

1 bag (16 ounces) prepared coleslaw, or 15 ounces cabbage plus one carrot, grated
1/2 cup thinly sliced red bell pepper
3 small seedless oranges, broken into sections (or 2 navel oranges, peeled and sliced)
1/4 cup orange juice
2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame seeds
1 Tbsp. grated peeled fresh ginger
1 tsp. lime or lemon juice
1/2 tsp. sesame oil (I just added a little olive oil)
sweetener to taste (optional)

Combine the coleslaw, bell pepper, and orange slices in a large salad bowl.  Mix together the remaining ingredients and pour over the vegetables.  Allow the flavors to combine for at least half an hour in the refrigerator before serving.

(A nice, light, dairy-free cole slaw option.  The orange, ginger, and sesame flavors are unexpected and delightful.)