About the recipe: If you have a food processor with a shredding blade, you're 5 minutes away from a super slaw with tons of crunchy bite! This light, refreshing side dish (which, by the way is mayo-free!) is a perfect match for our soy-honey-garlic chicken, but it definitely can stand on its own as a buffet side or as a base for your favorite chopped salad.
Toss the cabbage, carrots, bell pepper, and cucumber together in a large bowl.
Whisk the soy sauce, mirin, vinegar, and sesame oil together in a small bowl to make a dressing.
Pour the dressing over the vegetables and toss to combine.
Let the vegetables absorb the dressing -- the slaw can sit at room temperature for up to 2 hours before serving, or refrigerated for up to 24 hours.
Just before serving, stir the sesame seeds into the slaw.