Ingredients:

  • 1/2 medium head green cabbage, thinly shredded (about 4 cups / 340g)
  • 1/2 medium head red cabbage, thinly shredded (about 4 cups / 340g)
  • 2 medium carrots, peeled and julienned or shredded (about 1 cup / 100g)
  • 2 scallions, thinly sliced (about 1/4 cup / 25g)
  • 1/2 cup (50g) shelled edamame (fresh or frozen, thawed)
  • 1/2 cup (50g) toasted slivered almonds or sesame seeds (optional)
  • 1/4 cup (5g) chopped fresh cilantro or parsley
  • 1 red bell pepper, julienned (approx 1 cup / 130g)
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30ml) sesame oil
  • 2 tablespoons (30ml) soy sauce (low-sodium preferred)
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (15ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon (15ml) Lime juice
  • 2 tablespoons (30ml) Olive oil

Instructions:

  1. Shred the cabbages, julienne the carrots and bell pepper, and thinly slice the scallions. Chop the cilantro or parsley.
  2. Toast the almonds or sesame seeds in a dry skillet over medium heat or in a toaster oven until lightly golden and fragrant.
  3. In a small bowl or jar, whisk together the rice vinegar, sesame oil, soy sauce, honey/maple syrup, ginger, garlic, lime juice and red pepper flakes (if using). Taste and adjust seasoning as needed.
  4. In the large mixing bowl, combine the shredded cabbages, carrots, bell pepper, scallions, edamame, and cilantro/parsley.
  5. Pour the dressing over the slaw and toss well to coat evenly.
  6. For best flavour, cover and refrigerate the slaw for at least 30 minutes to allow the flavours to meld.
  7. Just before serving, stir in the toasted nuts/seeds (if using).