A vibrant and delicious salad that combines fresh vegetables with a rich, flavorful dressing. Perfect as a light lunch or as a refreshing side dish, this recipe is not only healthy but also incredibly quick to prepare.
Ingredients
Scale:
4 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup carrots, grated
1 cup red bell pepper, thinly sliced
1 cup green onions, chopped
1 cup cucumber, julienned
1/4 cup fresh cilantro, chopped (optional)
1/2 cup tahini
2 tablespoons soy sauce (or tamari for a gluten-free option)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup (for a vegan option)
2 teaspoons grated fresh ginger
1 clove garlic, minced
1/4 cup water (adjust for desired consistency)
Sesame seeds for garnish
Instructions
In a large mixing bowl, combine the green cabbage, red cabbage, grated carrots, sliced red bell pepper, chopped green onions, julienned cucumber, and cilantro (if using). Toss gently to mix the vegetables evenly.
In a separate bowl, whisk together the tahini, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and minced garlic until smooth. Gradually add water to reach desired dressing consistency.
Pour the creamy sesame dressing over the prepared slaw and toss gently until all vegetables are evenly coated.
For the best flavor, let the slaw sit in the refrigerator for about 30 minutes before serving.
Just before serving, give the slaw a final toss and sprinkle sesame seeds over the top for garnish.
