Crunchy Asian Cabbage Slaw (Print Version)
Shredded cabbage, fresh veggies, sesame dressing, and crunchy peanuts in a vibrant Asian-style slaw.
# Ingredients:
→ Slaw
01 -
1 medium head napa cabbage (about 2 pounds), finely shredded
02 -
2 cups purple cabbage, thinly sliced
03 -
1 large carrot, julienned into matchsticks
04 -
1 red bell pepper, sliced into thin strips
05 -
4 green onions, thinly sliced on the diagonal
06 -
1/2 cup fresh cilantro leaves, roughly chopped
07 -
1/4 cup toasted sesame seeds (white or black)
08 -
1/2 cup roasted peanuts, roughly chopped (optional)
→ Sesame Dressing
09 -
3 tablespoons sesame oil (pure, not toasted)
10 -
2 tablespoons rice vinegar or white wine vinegar
11 -
1 tablespoon low-sodium soy sauce
12 -
1 tablespoon honey or maple syrup
13 -
1 teaspoon fresh ginger, finely grated
14 -
2 cloves garlic, minced
15 -
1/4 teaspoon red pepper flakes
16 -
1 tablespoon tahini
# Steps:
01 -
Finely shred napa cabbage, lightly salt, and set aside for 5 minutes to release excess moisture. Julienne carrots, thinly slice purple cabbage and bell pepper, and diagonally slice green onions.
02 -
In a medium mixing bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, red pepper flakes, and tahini until smooth and emulsified.
03 -
In a large bowl, gently combine napa cabbage, purple cabbage, carrot, bell pepper, green onions, cilantro, sesame seeds, and roasted peanuts if using.
04 -
Pour the sesame dressing over the slaw mixture and toss carefully to ensure all components are evenly coated.
05 -
Allow slaw to rest for at least 5 minutes to meld flavors. For enhanced taste, refrigerate for up to 30 minutes before serving.
# Notes:
01 -
For optimal crunch, dress the slaw just before serving. Marinating for up to 30 minutes develops deeper flavor.