Ingredients
For the slaw:
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage (optional for color)
- 1 large carrot, julienned or grated
- 3 green onions, sliced thin
- ½ cup chopped fresh cilantro (optional)
- ¼ cup toasted sliced almonds or chopped peanuts (optional for crunch)
- 2 tablespoons toasted sesame seeds
For the sesame dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil (or neutral oil)
- 1 tablespoon fresh lime juice (optional for extra tang)
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper, to taste
Instructions
- Prepare the veggies:
In a large mixing bowl, combine the shredded cabbage, carrot, green onions, and cilantro. Toss to mix. - Make the dressing:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, toasted sesame oil, vegetable oil, lime juice, garlic, and ginger until smooth. Taste and adjust seasoning with salt and pepper. - Combine:
Pour the dressing over the slaw and toss well until all the veggies are coated. - Finish:
Sprinkle with toasted almonds or peanuts and sesame seeds just before serving for an extra crunch. - Serve:
Serve immediately for maximum crunch or chill for 15–30 minutes to let the flavors meld.
Tip:
This slaw is perfect with grilled chicken, fish tacos, or as a fresh side for Asian-inspired meals!
If you’d like, I can help you create a shorter version or customize it for meal prep — just say so!