Description
A vibrant, refreshing side dish packed with cabbage, carrots, bell pepper, and fresh herbs in a glossy sesame-ginger dressing. Perfect for meals or potlucks.
Ingredients
4 cups finely shredded green cabbage
2 cups finely shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced into matchsticks
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds
1 tablespoon sesame seeds
1/4 cup rice vinegar
3 tablespoons low-sodium soy sauce or coconut aminos
2 tablespoons toasted sesame oil
1 tablespoon honey or maple syrup
1 tablespoon fresh lime juice
1 teaspoon freshly grated ginger
1 small garlic clove, finely minced
1/4 teaspoon fine sea salt, plus more to taste
1/8 teaspoon black pepper
Instructions
Prepare the cabbage. Slice green and purple cabbage into thin shreds; add to a bowl.
Cut the vegetables. Shred carrots, slice bell pepper, and add to cabbage.
Add fresh herbs. Toss with sliced green onions and chopped cilantro.
Make the dressing. Whisk or jar rice vinegar, soy sauce/aminos, sesame oil, honey/lime juice, ginger, garlic, salt, and pepper.
Toss the slaw. Pour dressing over the vegetable mixture and mix thoroughly.
Top with almond slices, sesame seeds, and serve chilled or at room temperature.
Notes
Store in an airtight container in the fridge for up to 3 days. Adjust salt and dressing to taste. Perfect as a side dish, grain bowl topper, or wrap filling.
- Prep Time: 20
- Category: Recipes
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg