Crunchy Cabbage Slaw with Sesame Ginger Dressing
Rated 3.8 stars by 4 users
Servings
3/4 cup
Cook Time
25 minutes
Ingredients
1 thumb of ginger, minced
2 cloves of garlic, minced
2 Tbsp toasted sesame oil
2 Tbsp coconut aminos
2 Tbsp rice wine vinegar
2 Tbsp fresh lime juice
1 Tbsp sweetener (date syrup, maple syrup, agave)
2 tsp chile paste or gochujang (sriracha works in a pinch too!)
2 tsp water, more to thin
4 cups shredded red or green cabbage (or a mix)
2 cups shredded carrots (about 3-4 medium carrots)
2 cups thinly sliced red bell pepper (about 2 medium peppers)
2 whole green onions, finely chopped
Sesame seeds
Fresh cilantro
Wonton strips
Slivered almonds, toasted
For the dressing
For the slaw
For the topping (optional)
Directions
In a small bowl, whisk together tahini, ginger, garlic, sesame oil, coconut aminos, rice vinegar, lime juice, sweetener, and chile paste until smooth. Add water to thin, 1 tsp at a time, until it reaches a pourable consistency. Set aside.
In a large mixing bowl, combine cabbage, other veggies, and green onions.
Keep the dressing and slaw separate until ready to serve. Once ready, toss the veggies with the dressing until everything’s coated and glistening. Top with sesame seeds, cilantro, wonton strips, or almonds if using.
Recipe Note
Dietary Preferences: Vegetarian, Dairy-Free, Vegan
Seasonality: Spring, Summer
Lisa Arnoff
July 13, 2022
I made the dressing for a mixed green salad. The dressing is seriously delicious. I used 1/2 ground ginger instead of the fresh, 2 giant cloves of roasted garlic and used about 3/4 teaspoon chili paste. For us it was the perfect amount of heat. Put al the ingredients in a small food processor – perfect!