Go Back

Cabbage and Carrot Slaw with Sesame Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Asian-inspired
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Slaw
  • 3 cups shredded green cabbage
  • 2 cups shredded red cabbage (optional, for color)
  • 2 large carrots, julienned or grated
  • 2 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • ¼ cup chopped cilantro (optional)
  • For the Sesame Dressing
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 1 teaspoon lime or lemon juice
  • Salt and black pepper to taste

Instructions
 

  • Step 1: Prepare the Vegetables : Shred green and red cabbage finely using a sharp knife, mandoline, or food processor. Julienne or grate the carrots, and slice the green onions thinly. Place all the vegetables in a large mixing bowl.
  • Step 2: Make the Sesame Dressing : In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, garlic, lime juice, salt, and pepper until fully blended. Taste and adjust — you can add more honey for sweetness or more vinegar for tang.
  • Step 3: Combine Everything : Pour the sesame dressing over the shredded vegetables. Toss gently but thoroughly until all the ingredients are evenly coated.
  • Step 4: Garnish and Serve : Sprinkle toasted sesame seeds on top. Let the slaw rest for 5–10 minutes before serving to allow flavors to meld.