Ingredients:

  • 1 medium head green cabbage, thinly sliced (about 6 cups)
  • 2 medium carrots, julienned or shredded (about 1 cup)
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 4 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup toasted sesame seeds
  • 1/4 cup slivered almonds, toasted (optional)
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons sesame oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)

Instructions:

  1. Combine the sliced cabbage, carrots, red bell pepper, green onions, cilantro, sesame seeds, and almonds (if using) in a large mixing bowl.
  2. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey/maple syrup, grated ginger, minced garlic, and red pepper flakes.
  3. Pour the dressing over the slaw and toss well to combine, ensuring all the vegetables are evenly coated.
  4. For best results, cover the asian slaw and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps soften the cabbage slightly.
  5. Toss again before serving.