Ingredients:
1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)
1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)
2 large carrots, shredded (about 1.5 cups / 180g)
4-5 scallions, thinly sliced (green and white parts)
1/2 cup (30g) fresh cilantro, chopped (optional)
1/4 cup (35g) toasted sliced almonds or cashews
2 tablespoons (20g) toasted sesame seeds
Optional: 1/2 cup (30g) crunchy chow mein noodles
Sesame Vinaigrette:
1/4 cup (60ml) rice vinegar
2 tablespoons (30ml) toasted sesame oil
1 tablespoon (15ml) light vegetable oil
2 tablespoons (30ml) tamari or soy sauce
1 tablespoon maple syrup or honey
1 teaspoon freshly grated ginger
1 clove garlic, minced
Directions:
- Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.
- In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).
- Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.
- Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mein noodles (if using). Toss gently one last time.
- Serve immediately to keep it crunchy.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Calories per Serving: Approx. 200 | Number of Servings: 6 (as a side)