1. In a small mixing bowl, combine miso paste, vinegar, International Collection sesame oil, brown sugar, soy sauce, olive oil, lime juice, and ginger. Stir until brown sugar has dissolved. Set aside.

2. In a large mixing bowl combine carrot, cabbage, cucumber, bell pepper, cilantro, and chives. Using 1 tablespoon at a time, drizzle in vinaigrette over the slaw, mixing to coat. Note: Do not add all at once. Reserve the extra dressing.

3. Let slaw sit for an hour in the refrigerator.

4. Garnish with black sesame seeds before serving.