Ingredients
0.5 medium head Green Cabbage
0.25 medium head Red Cabbage
2 large Carrots
3–4 Scallions (Green Onions)
2–3 tablespoons Fresh Ginger
2 cloves Garlic
0.25 cup Soy Sauce (low sodium)
3 tablespoons Rice Vinegar
2 tablespoons Toasted Sesame Oil
1–2 tablespoons Honey or Maple Syrup
1–2 tablespoons Sesame Seeds
To taste Salt
To taste Black Pepper
Instructions
- Prepare the Vegetables: Begin by finely shredding your green and red cabbage. You can use a sharp chef’s knife, a mandoline slicer (with caution!), or the shredding attachment on your food processor for quick results. Next, peel and shred the carrots. Again, a box grater or food processor works wonders here. Thinly slice the scallions, including both the white and green parts. Combine all the shredded cabbage, carrots, and sliced scallions in a large mixing bowl. Make sure your bowl is big enough to allow for easy tossing
- Make the Dressing: In a separate medium-sized bowl or a Mason jar, combine the grated fresh ginger, minced garlic, low-sodium soy sauce (or tamari), rice vinegar, toasted sesame oil, and honey (or maple syrup). Whisk everything together vigorously until well combined and the honey has fully dissolved. Taste the dressing and adjust seasonings as needed. You might want a little more sweetness, tang, or a touch more salt and pepper. This dressing is the heart of your sesame ginger cabbage slaw, so make it perfect for you!
- Combine and Toss: Pour the prepared dressing over the vegetables in the large mixing bowl. Using tongs or your clean hands, gently but thoroughly toss the ingredients until all the cabbage and carrots are evenly coated with the delicious sesame ginger dressing. You want every strand of your crunchy slaw to be infused with flavor
- Chill for Best Flavor: For optimal flavor, cover the bowl and refrigerate the sesame ginger cabbage slaw for at least 30 minutes. This chilling time allows the flavors to meld beautifully and the cabbage to slightly soften, enhancing the texture. You can chill it for up to a few hours
- Garnish and Serve: Just before serving, give the slaw another quick toss. Sprinkle with toasted sesame seeds for an extra nutty crunch and a fresh sprig of cilantro if you like. Serve your incredible sesame ginger cabbage slaw immediately and watch it disappear!
Notes
Shredding Matters: The finer you shred your cabbage, the better the texture of your sesame ginger cabbage slaw will be. A mandoline is fantastic for this, but a sharp chef's knife and a steady hand work wonderfully too.
Don't Skip the Chill Time: Letting the slaw chill for at least 30 minutes (ideally an hour or more) makes a huge difference in flavor development and allows the cabbage to slightly soften.
Taste and Adjust: Always taste your dressing and the finished slaw, adjusting the balance of sweet, salty, and tangy to your personal preference.
Toast Your Sesame Seeds: A quick toast in a dry pan over medium heat brings out the full, nutty flavor of sesame seeds, adding a wonderful aromatic dimension.
Fresh Ginger is Key: For this recipe, fresh ginger is non-negotiable; powdered ginger will not provide the same bright, zesty, pungent flavor. Use a microplane or fine grater.
Prepare Ahead (Partially): Shred vegetables and make the dressing a day ahead, storing them separately in airtight containers. Combine and toss just before serving for maximum crunch.
Don't Overdress: Start with about ¾ of the dressing, toss well, and then add more if needed. Too much dressing can make the slaw soggy quickly.
Storage: Store any leftover slaw in an airtight container in the refrigerator for 3-4 days. The cabbage will soften slightly over time but remains enjoyable.
"Reheating": Since this is a cold slaw, there’s no "reheating". Simply take it out of the fridge, toss, and serve chilled. Freshen up with extra dressing or garnish if needed.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Gluten Free, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 9g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg