Asian cabbage slaw

Fresh cabbage and carrots are tossed in a light, tangy sesame-ginger dressing. It stays crunchy and actually tastes better after chilling.

Ingredients (serves 4–6)

Slaw

• 4 cups green cabbage, finely shredded

• 2 cups red cabbage, finely shredded

• 1 cup carrots, julienned or grated

• 3 green onions, thinly sliced

• 2 tablespoons fresh cilantro, chopped (optional)

Optional Crunch

• ¼ cup sliced almonds or peanuts

• 1–2 tablespoons sesame seeds

Dressing

• 3 tablespoons rice vinegar

• 2 tablespoons soy sauce or tamari

• 1 tablespoon honey or sugar

• 1 tablespoon sesame oil

• 2 tablespoons neutral oil (canola, avocado, or vegetable)

• 1 teaspoon fresh ginger, grated

• 1 clove garlic, finely minced

• Optional: ½ teaspoon chili paste or chili flakes

Directions

1. Prepare the vegetables
   Place cabbage, carrots, green onions, and cilantro in a large mixing bowl. Toss lightly to combine.

2. Make the dressing
   In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, neutral oil, ginger, garlic, and chili if using.

3. Combine
   Pour the dressing over the vegetables. Toss thoroughly until everything is evenly coated.

4. Add crunch
   Sprinkle in almonds, peanuts, or sesame seeds and toss again.

5. Rest and serve
   Let the slaw sit for at least 10–15 minutes before serving to allow flavors to blend. For best flavor, chill 30 minutes.

Tips and Variations

• Make it creamy: Add 1–2 tablespoons mayonnaise to the dressing.

• Extra protein: Add shredded chicken, edamame, or tofu.

• Brighter flavor: Add a squeeze of lime juice just before serving.

• Meal-prep friendly: Keeps well in the refrigerator for up to 3 days.