Cabbage and Carrot Slaw with Ginger Dressing and Sesame Seeds

Cabbage and Carrot Slaw with Ginger Dressing and Sesame Seeds

Crisp cabbage and carrot get tossed in a tangy, gingery dressing for a crunchy side.

Total 40 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

This slaw pairs finely shredded cabbage and carrot with a bright dressing built on fresh ginger, rice vinegar, and a touch of sesame oil. Toasted sesame seeds add a nutty finish, making it a fitting side for grilled meats, tacos, or noodle bowls.

Ingredients

  • 4 cups green cabbage, thinly shredded
  • 1 cup carrots, shredded
  • 2 tablespoons green onions, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoons vegetable oil
  • 1 tablespoons toasted sesame oil
  • 1 tablespoons honey
  • 1 tablespoons fresh ginger, grated
  • 1 teaspoons soy sauce
  • 1/2 teaspoons salt
  • 2 tablespoons sesame seeds, toasted

Method

  1. In a large bowl, combine the shredded cabbage, carrots, and green onions.

  2. In a small bowl, whisk together the rice vinegar, vegetable oil, sesame oil, honey, grated ginger, soy sauce, and salt until well combined.

  3. Pour the dressing over the cabbage mixture and toss well to coat evenly.

  4. Let the slaw sit at room temperature for 15 minutes to allow the flavors to meld and the cabbage to soften slightly.

  5. Toss the slaw again, sprinkle with toasted sesame seeds, and serve.

Related recipes

Rate this recipe

★ 4.2 (1)

Comments

    Log in to comment.

    Cabbage and Carrot Slaw with Ginger Dressing and Sesame Seeds

    This slaw pairs finely shredded cabbage and carrot with a bright dressing built on fresh ginger, rice vinegar, and a touch of sesame oil. Toasted sesame seeds add a nutty finish, making it a fitting side for grilled meats, tacos, or noodle bowls.

    40 min 4 servings 110 cal

    Ingredients

    • 4 cups green cabbage, thinly shredded
    • 1 cup carrots, shredded
    • 2 tablespoons green onions, thinly sliced
    • 3 tablespoons rice vinegar
    • 1 tablespoons vegetable oil
    • 1 tablespoons toasted sesame oil
    • 1 tablespoons honey
    • 1 tablespoons fresh ginger, grated
    • 1 teaspoons soy sauce
    • 1/2 teaspoons salt
    • 2 tablespoons sesame seeds, toasted

    Method

    1. 1

      In a large bowl, combine the shredded cabbage, carrots, and green onions.

    2. 2

      In a small bowl, whisk together the rice vinegar, vegetable oil, sesame oil, honey, grated ginger, soy sauce, and salt until well combined.

    3. 3

      Pour the dressing over the cabbage mixture and toss well to coat evenly.

    4. 4

      Let the slaw sit at room temperature for 15 minutes to allow the flavors to meld and the cabbage to soften slightly.

    5. 5

      Toss the slaw again, sprinkle with toasted sesame seeds, and serve.