Ingredients:

  • 4 cups (approx. 400g) shredded green cabbage
  • 2 cups (approx. 200g) shredded purple cabbage
  • 1 cup (approx. 100g) shredded carrots
  • 1/2 cup (approx. 50g) chopped green onions (scallions)
  • 1/2 cup (approx. 50g) chopped cilantro (fresh coriander)
  • 1/4 cup (approx. 25g) toasted sesame seeds
  • 1/4 cup (approx. 25g) slivered almonds
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce (low-sodium recommended)
  • 2 tablespoons (30ml) peanut butter (smooth or crunchy)
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons (30ml) water

Instructions:

  1. Shred the cabbage, carrots, and chop the green onions and cilantro.
  2. Toast sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently.
  3. Whisk together rice vinegar, soy sauce, peanut butter, honey, sesame oil, ginger, garlic, red pepper flakes, and water in a small bowl or jar until smooth. Add more water if needed to reach desired consistency.
  4. In a large mixing bowl, combine the shredded cabbage, carrots, green onions, cilantro, toasted sesame seeds (if using), and slivered almonds (if using).
  5. Pour the peanut dressing over the slaw and toss gently to combine, ensuring all the vegetables are evenly coated.
  6. Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.