Ingredients:

  • 1/2 head green cabbage, shredded (approx. 4 cups / 280g)
  • 1/2 head purple cabbage, shredded (approx. 4 cups / 280g)
  • 2 carrots, julienned or shredded (approx. 1 cup / 115g)
  • 2 green onions, thinly sliced (approx. 1/2 cup / 50g)
  • 1/2 cup chopped cilantro (approx. 10g)
  • 1/2 cup slivered almonds (approx. 50g)
  • 1/4 cup sesame seeds (approx. 40g)
  • 1/4 cup rice vinegar (60 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 2 tablespoons sesame oil (30 ml)
  • 2 tablespoons honey or maple syrup (30 ml)
  • 1 tablespoon grated fresh ginger (15 ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (or more, to taste)

Instructions:

  1. Shred the cabbages, julienne the carrots, and thinly slice the green onions. Chop the cilantro.
  2. In a large mixing bowl, combine the shredded cabbages, carrots, green onions, cilantro, almonds, and sesame seeds. Mix well.
  3. In a separate small bowl (or jar), whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes.
  4. Pour the dressing over the slaw mixture and toss gently to coat evenly.
  5. For best flavour, cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Toss again before serving.