This tangy international twist on coleslaw makes a perfect accompaniment to simply grilled chicken or pork. Dressed with a light vinaigrette, this slaw keeps its crunchy texture covered and chilled up to 24 hours.
Mix oil, orange juice, vinegar, sugar, ginger and salt in small bowl until well blended.
Mix Napa cabbage, bell pepper, snow peas and pear in large bowl. Add dressing; toss to coat well. Cover.
Refrigerate 1 hour or until ready to serve. Sprinkle with sesame seed before serving.
To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.