Ingredients:

  • ½ medium head Green Cabbage, finely shredded (450 g)
  • ¼ medium head Red Cabbage, finely shredded (225 g)
  • 3 large Carrots, julienned or grated (250 g)
  • 4 stalks Spring Onions (scallions), thinly sliced
  • ½ cup lightly packed Fresh Coriander (Cilantro), rough chopped
  • ½ cup Sliced Almonds (or Cashews)
  • 2 tablespoons White Sesame Seeds
  • 1 tablespoon Black Sesame Seeds (Optional)
  • ½ cup Rice Vinegar (unseasoned)
  • ¼ cup Low-Sodium Soy Sauce (or Tamari)
  • ¼ cup Toasted Sesame Oil
  • 3 tablespoons Honey or Maple Syrup
  • 1 tablespoon Fresh Ginger, grated
  • 2 cloves Garlic, minced finely
  • 1 tablespoon Lime Juice, freshly squeezed
  • ¼ teaspoon Red Pepper Flakes
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the vegetables: Finely shred the green and red cabbage, and julienne the carrots. Place all shredded vegetables and the sliced spring onions into the large mixing bowl.
  2. Toast the Crunch: Heat a small frying pan over medium heat. Add the sliced almonds and sesame seeds. Toast gently, stirring constantly, until fragrant and lightly golden (about 3–5 minutes). Tip immediately onto a plate to cool completely.
  3. Combine Wet Ingredients: In a separate small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, honey (or maple syrup), and lime juice. Whisk until the honey is fully dissolved.
  4. Add Aromatics and Seasoning: Grate the fresh ginger and mince the garlic directly into the liquid mixture. Add the red pepper flakes and a small pinch of black pepper. Whisk vigorously to emulsify the dressing. Taste and adjust seasoning as needed.
  5. Dress the Slaw: Pour about three-quarters of the dressing over the shredded vegetables. Toss gently but thoroughly using tongs or clean hands, ensuring everything is lightly coated.
  6. Rest and Marinate: Cover the bowl and place the slaw in the refrigerator for a minimum of 30 minutes, or up to 2 hours. This chilling time allows the flavors to meld and the cabbage to slightly tenderize.
  7. Final Toss and Serve: Just before serving, remove the slaw from the fridge. Give it a final taste, add the remaining dressing if needed, and incorporate the chopped fresh coriander. Sprinkle the cooled, toasted almonds and sesame seeds over the top. Toss gently one last time and serve immediately.