Asian Slaw Recipe

Prepare vegetables

Shred the green and red cabbage finely (about 4 cups green and 2 cups red). Julienne or grate the carrot to make 1 cup. Thinly slice the red bell pepper and green onions. Chop the cilantro and mint (if using). Place all prepared vegetables in a large mixing bowl.

Toast seeds and nuts

In a small dry skillet over medium heat, toast the sesame seeds until fragrant and lightly golden, about 2–3 minutes, stirring frequently. In the same skillet, briefly toast the slivered almonds or chopped peanuts for 2–3 minutes until golden and fragrant. Remove from heat and cool.

Combine dressing ingredients

In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, neutral oil, honey (or maple syrup), lime juice, grated ginger, minced garlic, Sriracha (if using), salt, and black pepper until smooth and emulsified. Taste and adjust: add an extra 1 tsp honey for sweetness, more lime for brightness, or more soy for saltiness.

Dress the slaw

Pour about three-quarters of the dressing over the prepared vegetables. Toss thoroughly with tongs or two forks so the dressing coats the cabbage and vegetables evenly. Let the slaw rest for 5–10 minutes to soften slightly and allow flavors to meld. If the slaw seems dry after resting, add remaining dressing and toss again.

Finish and serve

Just before serving, sprinkle the toasted sesame seeds and toasted almonds/peanuts over the slaw and toss lightly to distribute. Taste and adjust seasoning with a pinch more salt, a squeeze of lime, or an extra drizzle of soy if needed. Serve chilled or at room temperature.