Sweet & Sour Slaw Recipe

Prepare vegetables

Thinly shred the green and red cabbage using a sharp knife, mandoline, or food processor. Julienne or grate the carrot, thinly slice the red bell pepper, and slice the green onions on a slight bias. Place all prepared vegetables in a large mixing bowl and toss to combine.

If you prefer a softer slaw, sprinkle 1/2 teaspoon kosher salt over the shredded cabbage, toss, and let sit for 10 minutes, then squeeze out any excess moisture with clean hands or a kitchen towel before proceeding. This step is optional.

Make the dressing

In a medium bowl or jar combine 1/4 cup rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon honey, 1 tablespoon fresh lime juice, and 1 tablespoon soy sauce. Whisk (or shake if using a jar) until sugar and honey dissolve.

Add 2 tablespoons neutral oil, 1 teaspoon sesame oil, 2 tablespoons water, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously for 20–30 seconds until emulsified into a smooth dressing. Taste and adjust: add up to 1 teaspoon more sugar if you want sweeter, or another 1/2 tablespoon lime juice for brighter acidity.

Combine slaw and dressing

Pour the dressing over the prepared vegetables. Use tongs or two large spoons to toss thoroughly, ensuring the dressing coats all the cabbage, carrot, and pepper. Toss for about 1–2 minutes until evenly combined.

Let the slaw sit for at least 10 minutes at room temperature to allow flavors to meld. For best results, refrigerate for 30–60 minutes. If chilled, briefly toss again before serving to redistribute any settled dressing.

Toast seeds and add toppings

Lightly toast 2 teaspoons sesame seeds in a small dry skillet over medium heat, stirring frequently, for 1–2 minutes until fragrant and slightly golden. Remove from heat and cool. Just before serving, sprinkle the toasted sesame seeds, 1/4 cup chopped roasted peanuts or cashews (if using), and a pinch (about 1/4 teaspoon) of red pepper flakes over the slaw. Add chopped cilantro and sliced green onion greens for freshness if desired.

Taste and adjust final seasoning with a pinch more salt, a splash of lime juice, or an extra teaspoon of honey if needed. Serve immediately, or keep refrigerated up to 24 hours (toss again before serving).