Ingredients
For the coleslaw:
- 300 g cabbage, cored and finely shredded (I used red and Chinese)
- 3 medium carrots, peeled and cut into fine matchsticks, or coarsely grated
- 1 fresh red chili, seeded and finely sliced
- 4 green onions, finely chopped
- 1 large handful cilantro, chopped
For the dressing:
- 4 tablespoons toasted sesame oil
- 5 tablespoons unseasoned rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon finely grated peeled ginger
- 1 tablespoon fresh lime juice
- 1 tablespoon tahini, well-stirred
- sea salt freshly ground pepper, to taste
Optional toppings:
- Toasted sesame seeds
- Unsalted peanuts or cashews, lightly toasted and coarsely chopped
Instructions
- In a small bowl, whisk together the dressing ingredients until well-combined.
- Add the cabbage, carrots, chili, green onion and cilantro to a large bowl. Toss to combine. Pour the dressing over the coleslaw and toss well until incorporated.
- Garnish with sesame seeds and/ or roasted nuts.
- Serve and enjoy!
Nutrition
Notes
- I love red cabbage in my coleslaw recipes as it adds a zing of color, plus it is crunchy. Pointed cabbage is also a great choice. Or simply a mix of 2 — any type. Summer savoy cabbage could also be used. Be sure to include one crunchy cabbage as this makes the best tasting salad and holds up best as leftovers.