Ingredients
Scale
- 1/2 head Green Cabbage, shredded
- 1/2 head Red Cabbage, shredded
- 2 large Carrots, julienned or grated
- 3 Green Onions, thinly sliced
- 1/2 cup Fresh Cilantro, chopped
- 1/4 cup Toasted Almonds or Peanuts, crushed
- 1 tablespoon Sesame Seeds
- 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 preparing your vegetables. Use a sharp knife or a mandoline slicer to shred both the green and red cabbage into thin strips. Place the shredded cabbage into a large mixing bowl. Grate the carrots or cut them into matchstick sizes and add them to the bowl along with the sliced green onions and chopped cilantro.
- In a small jar or glass measuring cup, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, and minced garlic. Whisk vigorously until the honey is fully dissolved and the oil is emulsified into the vinegar. Taste the dressing and adjust the sweetness or saltiness to your preference.
- Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece of vegetable is coated. Sprinkle the toasted almonds (or peanuts) and sesame seeds over the top just before serving to maintain maximum crunch. You can serve this immediately, but letting it sit for 20 minutes allows the flavors to meld beautifully.
- Cook Time: 15 minutes