Ingredients
Scale
- 1 head napa cabbage
- 1 head purple cabbage
- 2 carrots
- 1 bell pepper
- 2 tablespoons toasted sesame seeds
- 1/2 cup chopped peanuts
- 1/4 cup sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tahini
Instructions
- Thinly slice napa cabbage into ribbons against the grain. Sprinkle lightly with salt and let it rest for more than 5 minutes to draw out excess water. Drain and pat dry.
- Julienne the carrots into matchsticks, slice the purple cabbage slightly thicker for added texture, and cut the bell pepper into uniform thin strips.
- In a bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey until well mixed. Stir in the grated ginger, minced garlic, red pepper flakes, and tahini until smooth.
- In a large bowl, toss the dried napa cabbage with the other prepared vegetables. Pour the dressing over and gently fold to coat everything evenly.
- Sprinkle toasted sesame seeds and chopped peanuts over the slaw and toss lightly. Save some for garnish.
- Refrigerate for at least 5 minutes before serving; a 30-minute chill enhances the flavors.
Notes
Pat the napa cabbage dry to keep it crunchy. Customize the veggies to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg