Ingredients:

  • 1/2 medium head green cabbage, shredded (about 4 cups / 400g)
  • 1 cup shredded carrots (about 100g)
  • 1/2 cup chopped red onion (about 50g)
  • 1/2 cup chopped fresh cilantro (about 15g)
  • 1/4 cup shelled edamame (optional, about 30g)
  • 1/4 cup slivered almonds (optional, about 30g)
  • 2 tablespoons sesame seeds (optional, toasted or untoasted, about 20g)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons vegetable oil (or sesame oil for a more intense flavor) (30ml)
  • 2 tablespoons soy sauce (low sodium recommended) (30ml)
  • 1 tablespoon honey (or maple syrup for vegan) (15ml)
  • 1 tablespoon freshly grated ginger (about a 1-inch piece) (15ml)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon sesame oil (for extra flavor – optional) (2.5ml)
  • Pinch of red pepper flakes (optional, for heat)

Instructions:

  1. Shred cabbage, carrots, and red onion. Chop cilantro.
  2. If desired, toast sesame seeds in a dry pan over medium heat until fragrant and lightly golden. Watch them carefully to avoid burning!
  3. In the large mixing bowl, combine shredded cabbage, carrots, red onion, cilantro, edamame (if using), slivered almonds (if using), and toasted sesame seeds (if using).
  4. In the small bowl or jar, whisk together rice vinegar, vegetable oil (or sesame oil), soy sauce, honey (or maple syrup), grated ginger, minced garlic, sesame oil (if using), and red pepper flakes (if using).
  5. Pour the dressing over the coleslaw mixture and toss well to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps soften the cabbage slightly.
  7. Toss again before serving and enjoy! This asian coleslaw recipe is easy to make.