Asian Sesame Cabbage Slaw

• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 medium carrot, julienned
• 1/4 cup sliced scallions
• 1/4 cup sesame seeds
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Steps

1. 1 In a large bowl, combine the green cabbage, purple cabbage, carrot, and scallions.
2. 2 In a small bowl, whisk together the sesame seeds, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic powder, and black pepper.
3. 3 Pour the dressing over the cabbage mixture and toss to coat evenly.
4. 4 Taste and adjust seasoning if necessary.
5. 5 Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Equipment

• large bowl
• whisk

Variations

• Add toasted almond slices for extra crunch.
• Include red bell pepper for additional color and sweetness.

Substitutions

• Substitute soy sauce with coconut aminos for a gluten-free option.
• Replace honey with maple syrup if needed.

Pairings

• Pairs well with teriyaki salmon.
• Great with spring rolls.

Nutrition

Tips

• Use a mandoline slicer for perfectly uniform cabbage shreds.
• Toasting the sesame seeds before adding to the dressing enhances their nutty flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a toss before serving.

Freezing: Does not freeze well due to the texture of the vegetables.

Serving Suggestions

• Serve alongside grilled chicken or shrimp.
• Perfect side for Asian-inspired dishes.

FAQ