Ingredients
Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil, such as vegetable or avocado oil
- ¼ teaspoon kosher salt
- 1-2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- ¼ teaspoon red pepper flakes
Salad
- 6 cups cabbage, very thinly sliced (about a 1½ pound cabbage)
- 2 medium carrots, peeled and julienned or grated
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 tablespoon sesame seeds, for serving
Instructions
- Make the Dressing: In a large bowl, whisk together the rice vinegar, fresh lime juice, soy sauce, honey, sesame oil, neutral oil, kosher salt, minced garlic, grated fresh ginger, and red pepper flakes until the honey is fully dissolved and the dressing is smooth.
- Assemble the Salad: To the same bowl with the dressing, add the very thinly sliced cabbage, peeled and julienned carrots, thinly sliced green onions, and roughly chopped cilantro. Toss thoroughly until all the vegetables are evenly coated with the dressing.
- Rest and Serve: Let the coleslaw sit at room temperature for at least 15 minutes to allow the cabbage to soften slightly and absorb the flavors of the dressing. Just before serving, sprinkle with sesame seeds for added texture and nuttiness.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- You can adjust the red pepper flakes according to your heat preference.
- This coleslaw can be made a few hours ahead and refrigerated to deepen the flavors; just toss again before serving.
- Use a mandoline or sharp knife to slice the cabbage very thinly for the best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
