Description
A vibrant and crunchy slaw made with a medley of red cabbage, green cabbage, carrots, and scallions, tossed in a zesty sesame-ginger dressing.
Ingredients
Scale
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup scallions, chopped
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 tablespoon honey
- 2 tablespoons sesame seeds
- 1/4 cup cilantro, chopped
Instructions
- Start by preparing your vegetables. In a large mixing bowl, combine the shredded red cabbage, green cabbage, carrots, and chopped scallions. Use your hands to gently toss them together, allowing the colors to mingle.
- In a small bowl, whisk together the toasted sesame oil, rice vinegar, tamari, minced ginger, minced garlic, and honey until smooth.
- Pour the dressing over the cabbage mixture. Toss everything to coat evenly, ensuring each piece of vegetable gleams with the dressing.
- Let the slaw sit for about 15 minutes to allow the flavors to meld beautifully.
- Just before serving, sprinkle the slaw with sesame seeds and freshly chopped cilantro.
Notes
Make-Ahead Tips: Store shredded vegetables and dressing separately for best texture. Customize further with additional veggies or nuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian slaw, salad, side dish, vegan, fresh vegetables, crunchy salad