Ingredients
Scale
- 1/2 head green cabbage, thinly shredded
- 1/2 head red cabbage, thinly shredded
- 2 large carrots, julienned or shredded
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced almonds or toasted peanuts
- 2 tablespoons toasted sesame seeds
- For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
Instructions
- Start by removing the outer leaves of your cabbages. Cut the cabbages in half and remove the tough core. Using a sharp knife or a mandoline slicer, shred the green and red cabbage into very thin strips. Place the shredded cabbage into a large mixing bowl. Peel and grate your carrots, and slice the green onions on a diagonal for a professional look. Toss these into the bowl with the cabbage and add the fresh cilantro.
- In a small glass jar or a medium bowl, combine the rice vinegar, soy sauce, toasted sesame oil, and your sweetener of choice. Add the freshly grated ginger and minced garlic. Whisk the ingredients vigorously until the dressing is emulsified. If you are using a jar, simply put the lid on and shake it well. Give the dressing a quick taste and adjust the sweetness or acidity to your preference.
- Pour the dressing over the cabbage mixture. Use large tongs to toss the slaw until every strand of cabbage is well-coated. Sprinkle in the toasted sesame seeds and the sliced almonds or peanuts. Give it one final toss. For the best flavor, let the slaw sit in the refrigerator for about 20 minutes before serving. This allows the cabbage to soften slightly and absorb the ginger and sesame aromas.
- Cook Time: 15 minutes