Slaw (v, Gf) Recipe

Prepare vegetables

Trim and remove outer leaves from the cabbages. Thinly slice the green and red cabbage across the core to yield about 4 cups green and 2 cups red. Peel the carrot and grate it on the large holes of a box grater (about 1 cup). Core the red bell pepper, remove seeds and ribs, and julienne into thin strips (about 1/2 cup). Thinly slice the green onions on a bias to make about 3 tablespoons. Roughly chop the cilantro to measure 1/4 cup.

Combine the sliced cabbages, grated carrot, julienned red pepper, sliced green onions, and chopped cilantro in a large bowl. Toss gently to distribute ingredients evenly.

Sprinkle 1 teaspoon kosher salt over the vegetables and toss again. Let the slaw sit for 8–10 minutes; this helps draw out a little moisture and softens the cabbage so the dressing penetrates better.

After resting, drain any excess liquid that has accumulated in the bottom of the bowl and gently squeeze the cabbage mixture with clean hands or a spatula to remove excess moisture. This prevents a watery slaw.

In a medium bowl or a jar with a tight lid, add 3 tablespoons rice vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon sesame oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lime juice, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt.

Whisk or shake vigorously until the dressing emulsifies and becomes slightly thickened, about 30 seconds. Taste and adjust seasoning: add more salt or lime juice if you prefer brighter flavor, or a touch more maple syrup for sweetness.

Pour about three-quarters of the dressing over the prepared slaw and toss thoroughly to coat. Reserve the remaining dressing in case you want to add more later — it helps keep the slaw crisp and not soggy.

Sprinkle the toasted sesame seeds over the dressed slaw and give a final gentle toss to distribute them.

Let the slaw rest for 5–10 minutes before serving to allow flavors to marry. Serve at room temperature or chilled. Store any leftover dressing separately and refrigerated for up to 4 days; dressed slaw is best eaten within 24 hours for texture.