Description
A refreshing and crunchy Asian-inspired cabbage slaw featuring a vibrant mix of green and red cabbage, carrots, bell pepper, and green onions, tossed in a flavorful sesame dressing and topped with toasted sesame seeds and sliced almonds for extra texture.
Ingredients
Scale
Vegetables
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, finely chopped
- 1/4 cup cilantro leaves, chopped
Toppings
- 1/4 cup toasted sesame seeds
- 1/2 cup sliced almonds, toasted
Sesame Dressing
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, grated carrots, thinly sliced red bell pepper, chopped green onions, and chopped cilantro leaves to form the base of the slaw.
- Make the Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, lime juice, minced garlic, and grated ginger until well combined. Season with salt and pepper to your preference.
- Toss the Slaw: Pour the prepared sesame dressing over the mixed vegetables. Toss thoroughly to ensure every piece of vegetable is coated evenly with the dressing.
- Chill to Meld Flavors: Cover the bowl and place the slaw in the refrigerator for at least 30 minutes. This resting time allows the flavors to blend beautifully.
- Add Crunchy Toppings: Just before serving, sprinkle the toasted sesame seeds and toasted sliced almonds over the top to add a delightful crunch and nutty flavor.
- Serve and Enjoy: Serve the slaw chilled as a refreshing side dish or a light main course, perfect for warm weather or as a vibrant addition to any meal.
Notes
- To toast sesame seeds and almonds, heat them in a dry skillet over medium heat until fragrant and lightly browned, stirring frequently to avoid burning.
- You can adjust the sweetness or acidity of the dressing by adding more honey or lime juice according to taste.
- This slaw is best served within 24 hours for optimal freshness and crunch.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- The slaw can be made a few hours ahead and stored covered in the refrigerator.
