Scale

4 cups green cabbage, thinly shredded

2 cups purple cabbage, thinly shredded

1 cup shredded carrots

4 green onions, sliced

1/4 cup fresh cilantro, chopped

2 tablespoons sesame seeds

1/2 cup sliced almonds (optional)

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon olive oil

1 tablespoon honey or maple syrup

1 tablespoon fresh ginger, grated

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon sriracha (optional)

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In a large bowl, combine green cabbage, purple cabbage, carrots, green onions, and cilantro.

In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, mustard, and sriracha until smooth.

Pour dressing over the cabbage mixture and toss well to coat evenly.

Sprinkle with sesame seeds and almonds before serving.

Let sit for 10 minutes before serving for the best flavor.

Spicy Version: Add extra sriracha or red pepper flakes.
Crunchy Upgrade: Add crispy wonton strips or chow mein noodles.
Low Carb: Use all cabbage and skip carrots.
Peanut Twist: Add chopped peanuts and a spoonful of peanut butter to the dressing.
Vegan: Use maple syrup instead of honey.