Description
A vibrant and crunchy Asian cabbage slaw featuring a mix of green and red cabbage, carrots, bell pepper, and green onions, dressed in a tangy and flavorful sesame dressing, topped with toasted sesame seeds and almonds. This refreshing and easy-to-make slaw is perfect as a light main dish or a crisp side for any meal.
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
- Combine 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. Mix well to blend the fresh vegetables.
- Prepare Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, fresh lime juice, minced garlic, and grated ginger until well combined. Season with salt and pepper according to your preference.
- Toss Slaw with Dressing: Pour the prepared sesame dressing over the cabbage and vegetable mixture. Toss thoroughly to ensure all the vegetables are evenly coated with the flavorful dressing.
- Chill and Marinate: Cover the bowl and refrigerate the slaw for at least 30 minutes. This resting period allows the flavors to meld together and enhances the overall taste.
- Add Crunchy Toppings: Just before serving, sprinkle the toasted sesame seeds and toasted sliced almonds over the slaw to add texture and a delightful crunch.
- Serve: Serve the slaw chilled as a refreshing side dish or a light, healthy main course to complement any meal.
Notes
- For extra heat, add a finely chopped chili pepper or a dash of chili flakes to the dressing.
- To keep the almonds crunchy, toast them just before assembling the slaw.
- This slaw pairs beautifully with grilled meats, seafood, or can be enjoyed on its own as a light vegan meal.
- Leftovers can be stored covered in the refrigerator for up to 2 days but are best consumed fresh.
- You can substitute almonds with cashews or peanuts for a different nutty flavor.
