Ingredients
Scale
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh grated garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey/maple syrup, garlic, ginger, and Dijon mustard until smooth.
- In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, and green onions. Toss gently.
- Pour the dressing over the vegetables and toss to coat evenly.
- Allow the slaw to rest for 10-15 minutes to let the flavors meld.
- Serve chilled or at room temperature; top with sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg