Crunchy Asian Cabbage Slaw (Print Version)
# Ingredients:
→ Slaw Base
01 -
280g green cabbage, thinly shredded (about 4 cups, from 1/2 medium head)
02 -
140g red cabbage, thinly shredded (about 2 cups, from 1/4 medium head)
03 -
180g carrots, shredded (about 1.5 cups, from 2 large carrots)
04 -
4–5 scallions, thinly sliced, green and white parts
05 -
30g fresh cilantro, chopped (optional)
06 -
35g toasted sliced almonds or cashews
07 -
20g toasted sesame seeds
08 -
30g crunchy chow mein noodles (optional, for added texture)
→ Sesame Vinaigrette
09 -
60ml rice vinegar
10 -
30ml toasted sesame oil
11 -
15ml light vegetable oil
12 -
30ml tamari or soy sauce
13 -
15ml maple syrup or honey
14 -
1 teaspoon freshly grated ginger
# Instructions:
01 -
In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari or soy sauce, maple syrup or honey, and freshly grated ginger until emulsified. Set aside or refrigerate until needed.
02 -
In a large salad bowl, add shredded green cabbage, red cabbage, carrots, sliced scallions, and chopped cilantro. Toss gently to distribute the vegetables evenly.
03 -
Pour the prepared sesame vinaigrette over the vegetables just before serving. Toss thoroughly to coat all ingredients evenly without wilting the vegetables.
04 -
Top the slaw with toasted almonds or cashews, sesame seeds, and crunchy chow mein noodles if desired. Toss lightly and serve immediately to retain freshness.
# Notes:
01 -
For optimal crunch, dress the slaw just before serving and add toppings at the last moment.
02 -
Maple syrup or honey can be used interchangeably depending on dietary preferences.