1 1/2 cups (375 ml) Savoy cabbage, thinly sliced

1 large carrot, peeled and cut into thin julienne

1 red bell pepper, seeded and cut into thin julienne

2 tablespoons (30 ml) lime juice

1 tablespoon (15 ml) rice vinegar

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) sambal oeleck

In a bowl, combine all the ingredients. Season with salt and pepper. Let rest for 20 minutes.

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