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Crunchy Asian Cabbage Slaw

A refreshing and nutritious slaw packed with colorful vegetables and a tangy sesame dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage, finely shredded
  • 1 small head purple cabbage, finely shredded
  • 2 pieces carrots, grated
  • 1 piece red bell pepper, thinly sliced
  • 3 pieces green onions, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/4 cup sesame seeds, toasted
Dressing
  • 1/2 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, minced
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the shredded green cabbage, purple cabbage, grated carrots, red bell pepper, green onions, and cilantro. Toss gently to mix the ingredients.
  2. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, salt, and pepper.
  3. Pour the dressing over the slaw and toss to coat all the vegetables. Let it sit at room temperature for at least 15 minutes.
  4. Before serving, sprinkle toasted sesame seeds over the top.

Notes

Store any leftover slaw in an airtight container in the fridge for up to three days. Keep the dressing separate until you are ready to serve to maintain the crunchiness of the vegetables.