Ingredients:

  • 1 small head green cabbage, thinly sliced (about 4 cups) (approx. 450g)
  • 1 red bell pepper, thinly sliced (1 medium)
  • 2 medium carrots, peeled and shredded (about 1 cup)
  • 4 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted unsalted peanuts, chopped (40g)
  • 1/4 cup toasted sesame seeds (40g)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons sesame oil (30ml)
  • 2 tablespoons soy sauce (reduced sodium preferred) (30ml)
  • 2 tablespoons honey (or maple syrup for vegan option) (30ml)
  • 1 tablespoon grated fresh ginger (15ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)

Instructions:

  1. Wash and thoroughly dry all vegetables. Slice the cabbage and bell pepper thinly. Shred the carrots. Thinly slice the green onions. Chop the cilantro.
  2. In a small bowl (or jar), whisk together the rice vinegar, sesame oil, soy sauce, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes (if using).
  3. In a large mixing bowl, combine the sliced cabbage, bell pepper, shredded carrots, green onions, and cilantro.
  4. Pour the dressing over the vegetables and toss well to coat evenly.
  5. Sprinkle the chopped peanuts and toasted sesame seeds over the asian slaw.
  6. For best flavor, refrigerate the asian slaw for at least 30 minutes before serving to allow the flavors to meld. Give it another toss before serving.