This Crunchy Asian Cabbage Slaw with Sesame Dressing is a vibrant, healthy side dish made with shredded cabbage, fresh vegetables, and a tangy sesame-soy dressing. Perfect for potlucks, picnics, or a light lunch.
Author:Emily
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:6 servings
Category:Salad
Method:No-Cook
Cuisine:Asian
Diet:Vegan
Ingredients
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/3 cup toasted slivered almonds
1 tablespoon sesame seeds (optional)
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey (or maple syrup for vegan)
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
Salt and pepper to taste
Instructions
In a large mixing bowl, combine green cabbage, red cabbage, carrots, bell pepper, green onions, and cilantro.
In a separate small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, honey, olive oil, ginger, garlic, salt, and pepper until well combined.
Pour the dressing over the slaw and toss until everything is evenly coated.
Top with slivered almonds and sesame seeds.
Serve immediately for maximum crunch or refrigerate for 30 minutes to let flavors meld.
Notes
For a vegan version, substitute honey with maple syrup.
This slaw can be made a few hours in advance but is best served the same day.