Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing Recipe
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4.5 from 41 reviews
This crunchy Asian cabbage slaw features a vibrant mix of green and red cabbage, shredded carrots, and green onions, all tossed in an addictive sesame dressing. The dressing combines toasted sesame oil, soy sauce, rice vinegar, honey, fresh garlic, ginger, and a hint of Dijon mustard for a perfect balance of savory and sweet flavors. Topped with toasted sesame seeds, this refreshing slaw is perfect as a side dish or light snack, served chilled or at room temperature.
Total Time:15 minutes
Yield:6 servings
Ingredients
Vegetables
4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
1 cup shredded carrots
3 green onions, thinly sliced
Dressing
2 tablespoons toasted sesame oil
2 tablespoons soy sauce (low sodium)
1½ tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon fresh grated garlic
1 teaspoon fresh grated ginger
1 teaspoon Dijon mustard (optional)
1 tablespoon sesame seeds
Instructions
Prepare the Dressing. In a small bowl, vigorously whisk together the toasted sesame oil, soy sauce, rice vinegar, honey or maple syrup, fresh grated garlic, fresh grated ginger, and Dijon mustard until the mixture is smooth and well combined.
Combine the Vegetables. In a large mixing bowl, place the thinly sliced green cabbage, red cabbage, shredded carrots, and sliced green onions; toss gently to mix evenly.
Toss the Slaw with Dressing. Pour the prepared sesame dressing over the combined vegetables and toss thoroughly, ensuring every piece of cabbage and carrot is evenly coated with the flavorful dressing.
Let Flavors Meld. Allow the slaw to sit for 15 minutes at room temperature so the flavors can infuse and the cabbage slightly softens, enhancing the overall taste and texture.
Garnish and Serve. Just before serving, sprinkle the slaw evenly with the sesame seeds for added crunch and nutty flavor. Serve chilled or at room temperature as a refreshing side dish or light snack.
Notes
To make the slaw vegan, substitute honey with maple syrup or agave nectar.
Allowing the slaw to rest for at least 15 minutes helps the flavors to meld and softens the cabbage slightly for better texture.
Use low sodium soy sauce to control the salt level in the dressing.
If you prefer a spicier slaw, add a pinch of red pepper flakes or a dash of Sriracha to the dressing.
Serve the slaw within 24 hours for best freshness and crunch.
