Scale

For the Slaw

4 cups green cabbage, thinly shredded

1 cup red cabbage, thinly shredded

1 cup shredded carrots

3 green onions, thinly sliced

1 tablespoon sesame seeds (white or black)

For the Sesame Ginger Dressing

3 tablespoons rice vinegar

2 tablespoons soy sauce (or tamari)

1 tablespoon toasted sesame oil

1 tablespoon honey or maple syrup

1 tablespoon fresh ginger, grated

1 clove garlic, minced

2 tablespoons neutral oil (avocado or vegetable)

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In a large bowl, combine the green cabbage, red cabbage, carrots, and green onions.

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

Pour the dressing over the slaw and toss well to coat evenly.

Sprinkle with sesame seeds just before serving.

Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld.

Spicy Sesame Slaw: Add 1–2 teaspoons sriracha or chili crisp to the dressing.
Creamy Version: Whisk in 2 tablespoons mayo or Greek yogurt.
Protein Boost: Toss in shredded rotisserie chicken or edamame.
Extra Crunch: Add sliced almonds, peanuts, or crispy wonton strips.
Low-Sugar: Replace honey with monk fruit sweetener or reduce to taste.