Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing
A vibrant and irresistible twist on a classic slaw with crunchy textures and a delightful sesame dressing.
Ingredients
For the Slaw
- 4 cups green cabbage, thinly sliced Use fresh, vibrant heads. Napa or savoy cabbage can also add delightful texture.
- 2 cups red cabbage, thinly sliced For color and crunch; purple cabbage can also be used for flair.
- 1 cup shredded carrots Pre-packaged can save time, but fresh ones taste better.
- 3 pieces green onions, thinly sliced For a sharp flavor boost.
For the Dressing
- 2 tablespoons toasted sesame oil A must-have for its rich, nutty flavor.
- 2 tablespoons low sodium soy sauce Substitute with tamari or coconut aminos for a gluten-free option.
- 1.5 tablespoons rice vinegar Adds depth of flavor.
- 1 tablespoon honey or maple syrup Choose based on dietary restrictions.
- 1 teaspoon fresh grated garlic Garlic powder may be used in a pinch.
- 1 teaspoon fresh grated ginger For the best flavor, use fresh.
- 1 teaspoon Dijon mustard Optional for added zing.
- 1 tablespoon sesame seeds Toast lightly for enhanced flavor.
Instructions
Make the Dressing
- In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey or maple syrup, fresh grated garlic, fresh grated ginger, and Dijon mustard until smooth.
Combine the Veggies
- In a large bowl, combine the green cabbage, red cabbage, shredded carrots, and green onions until well mixed.
Add the Dressing
- Pour the prepared dressing over the cabbage mixture and toss everything together until well coated.
Let It Rest
- Allow the slaw to sit for 10–15 minutes to help the flavors meld together.
Serve It Up
- Just before serving, sprinkle with sesame seeds. Enjoy this dish chilled or at room temperature.
Notes
This slaw is best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days. Prep veggies a day in advance; dress right before serving to keep everything fresh and crunchy.