Ingredients
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce (low sodium)
- 1½ tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh grated garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon sesame seeds
Instructions
- Whisk the sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and Dijon mustard until smooth.
- Toss the green cabbage, red cabbage, carrots, and green onions in a large bowl.
- Pour the dressing over the veggies and toss well so everything is coated.
- Let the slaw sit for 10–15 minutes so the flavors meld.
- Sprinkle sesame seeds on top just before serving.
Notes
Slice cabbage thin for the best texture. Taste the dressing and adjust sweet, salty, or tangy to your liking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan