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Sesame Ginger Slaw
Feel free to substitute all red or all green cabbage, rather than a mix. Remember that red cabbage stays crisp longer.
Dressing
- 1/3 c rice vinegar
- 1 T honey
- 1 T soy sauce
- 1 T toasted sesame oil (or substitute peanut oil, canola oil, sunflower oil – though the flavor will be a teeny different)
- 1 T finely grated peeled fresh ginger (or a little less – if you’re not a ginger enthusiast)
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Slaw
- 3 c finely shredded red cabbage
- 3 c finely shredded green cabbage
- 1 c shredded carrots
- 4 green onions, thinly sliced
- 1/2 cup chopped fresh basil leaves, plus more for garnish
- 2 tablespoons black sesame seeds, plus more for garnish (optional)
Place all the dressing ingredients in a large bowl and whisk to combine.
Add the cabbages, carrots, green onions, basil, and sesame seeds to the bowl of dressing and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Garnish with basil and sesame seeds before serving.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.