Asian-Style Red Cabbage Slaw with Sesame-Ginger Dressing
- DIFFICULTY: Easy
- Time: 20 minutes (plus 15 minutes marinating)
Ingredients
For the slaw:
- ½ medium red cabbage (about 500-600g)
- 2 large carrots, julienned or coarsely grated
- 1 red bell pepper, julienned
- 4 spring onions, thinly sliced on the diagonal
- ½ cup fresh cilantro leaves, roughly chopped
- ½ cup fresh mint leaves, torn
- ⅓ cup roasted peanuts or cashews, roughly chopped
- 2 tbsp sesame seeds (white, black, or mixed), toasted
For the sesame-ginger dressing:
- 3 tbsp rice vinegar (unseasoned)
- 2 tbsp toasted sesame oil
- 2 tbsp neutral oil (grapeseed or vegetable)
- 1 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tbsp fresh lime juice
- 2 tsp fresh ginger, finely grated
- 1 garlic clove, minced to paste
- 1 tsp sriracha or chili paste (adjust to heat preference)
- ½ tsp fine sea salt
Method
Shred cabbage thinly: Remove the core from the cabbage half and discard. Place flat-side down on cutting board and slice as thinly as possible into fine ribbons—aim for 2-3mm thickness. A sharp chef’s knife works well, but a mandoline makes this faster and ensures uniform thickness. Thin shreds are more tender to eat raw and better absorb dressing. Transfer to a large mixing bowl.
Prepare other vegetables: Julienne carrots into matchstick-sized pieces for elegant presentation, or use a coarse grater for easier preparation. Cut bell pepper into thin strips. Slice spring onions on a sharp diagonal—this creates larger, more attractive pieces than straight cuts. Add all vegetables to the bowl with cabbage.
Salt the vegetables: Sprinkle 1 teaspoon of salt over the shredded vegetables and toss well with your hands, massaging slightly to help break down the cabbage’s tough fibers. Let sit for 15 minutes at room temperature. The salt draws out moisture, softens the cabbage slightly, and seasons from within. After 15 minutes, you’ll see liquid pooling at the bottom—this is normal.
Make the dressing: While vegetables rest, prepare dressing. In a jar with tight-fitting lid or small bowl, combine rice vinegar, both oils, soy sauce, honey, lime juice, grated ginger, minced garlic, sriracha, and salt. Seal jar and shake vigorously for 30 seconds, or whisk bowl ingredients until completely emulsified. The dressing should be smooth, glossy, and aromatic. Taste and adjust—it should be balanced between tangy, sweet, savory, and slightly spicy.
Drain and dry vegetables: Pour cabbage mixture into a colander and drain well, pressing gently to remove excess moisture. Pat with clean kitchen towel or paper towels to remove surface water—excess moisture dilutes the dressing and makes the slaw soggy. Return vegetables to the now-empty, dried bowl.
Dress the slaw: Pour about three-quarters of the dressing over the vegetables. Using clean hands or salad servers, toss thoroughly for 1-2 minutes, ensuring every strand of cabbage is coated. The vigorous tossing helps the dressing penetrate and the cabbage will brighten to vivid magenta from the vinegar. Let dressed slaw sit for 5 minutes to allow flavors to meld.
Add fresh elements: Just before serving, add cilantro, mint, and most of the chopped nuts, reserving some for garnish. Toss gently to distribute. The herbs should be added last to maintain their bright color and fresh flavor—if added too early, acid in the dressing dulls their green color.
Final presentation: Transfer to a serving bowl or platter. Garnish with remaining chopped nuts and toasted sesame seeds for visual appeal and textural contrast. Drizzle with remaining dressing or serve it on the side for those who want extra. The slaw should look vibrant and colorful—deep magenta cabbage, orange carrots, red peppers, green herbs.
