Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 1/2 cup green onions thinly sliced
- 1/4 cup cilantro chopped
- 2 tablespoons sesame seeds toasted
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes optional
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrots, green onions, and cilantro, and set aside.
- In a dry skillet over medium heat, toast the sesame seeds until golden brown, about 3-4 minutes, stirring frequently to prevent burning.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes if using.
- Pour the dressing over the salad and toss well to evenly coat. Sprinkle toasted sesame seeds on top and serve immediately, or let it sit in the refrigerator for 1 hour to meld the flavors.