Ingredients
Scale
- 4 cups Green cabbage, thinly shredded
- 2 cups Red cabbage, thinly shredded
- 1 cup Carrots, julienned or grated
- 1/2 cup Fresh cilantro, chopped
- 3 Green onions, thinly sliced
- 1/4 cup Dry roasted peanuts, crushed
- 1 tablespoon Sesame seeds (optional)
- For the Dressing:
- 3 tablespoons Fresh lime juice
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce (or Tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
Instructions
- Step 1: Shred and Prep the Vegetables: Start by preparing your base. Use a sharp knife or a mandoline slicer to shred the green and red cabbage into very thin strips. Grate your carrots or cut them into matchstick shapes. Place all the shredded cabbage, carrots, chopped cilantro, and sliced green onions into a large mixing bowl. Toss them together until the colors are beautifully distributed.
- Step 2: Whisk the Zesty Dressing: In a small glass jar or bowl, combine the lime juice, rice vinegar, soy sauce, sesame oil, and your choice of sweetener. Add the freshly grated ginger and minced garlic. Whisk the mixture vigorously until the honey or syrup has fully dissolved and the oil is emulsified into the lime juice. Taste the dressing; it should be a perfect balance of salty, sweet, and tangy.
- Step 3: Combine and Garnish: Pour the dressing over the vegetable mixture. Use large spoons or tongs to toss the slaw until every strand of cabbage is well-coated. Let the slaw sit for about 5 to 10 minutes; this allows the cabbage to soften slightly and absorb the flavors. Right before serving, sprinkle the crushed peanuts and sesame seeds over the top to maintain maximum crunch.
- Cook Time: 15 minutes