Ingredients:

  • 1 large head Green Cabbage, finely shredded
  • ½ head Red Cabbage, finely shredded (for colour)
  • 2 large Carrots, peeled and julienned
  • 1 medium Red Bell Pepper, thinly sliced
  • 4 Spring Onions (Scallions), white and green parts thinly sliced
  • ½ cup Fresh Cilantro, roughly chopped
  • ½ cup Rice Vinegar (unseasoned)
  • ¼ cup Low-Sodium Soy Sauce or Tamari
  • ¼ cup Toasted Sesame Oil
  • 3 Tbsp Honey or Maple Syrup (Vegan option)
  • 1 Tbsp Fresh Ginger, finely grated
  • 2 tsp Garlic, minced
  • 1 large Lime, zested and juiced (approx. 2 Tbsp juice)
  • ½ tsp Black Pepper, freshly ground
  • Pinch of Kosher Salt
  • ½ cup Sliced Almonds, lightly toasted
  • 2 Tbsp White or Black Sesame Seeds, lightly toasted
  • 1 cup Crispy Chow Mein Noodles

Instructions:

  1. Prep the Vegetables: Shred the green and red cabbage very thinly. Julienne the carrots and thinly slice the bell pepper and spring onions.
  2. Combine Slaw Base: Place all shredded vegetables (cabbage, carrots, bell pepper, spring onion) and the chopped cilantro into the largest mixing bowl. Set aside.
  3. Combine Wet Ingredients: In a small jar or jug, combine the rice vinegar, soy sauce (or tamari), sesame oil, honey, and lime juice.
  4. Add Aromatics: Whisk in the grated fresh ginger, minced garlic, lime zest, black pepper, and a small pinch of salt.
  5. Emulsify: Whisk vigorously for about 30 seconds until the dressing is well combined and slightly emulsified. Taste and adjust for seasoning (add more honey for sweetness or vinegar for tang).
  6. Dress the Slaw: Pour about two-thirds of the dressing over the prepared vegetables. Reserve the remaining dressing in case the slaw needs more later.
  7. Toss Thoroughly: Using tongs or clean hands, toss the slaw until the vegetables are evenly coated with the dressing. This ensures the dressing reaches the bottom.
  8. Chill: Cover the bowl tightly and refrigerate for a minimum of 30 minutes. This resting time allows the flavors to meld beautifully.
  9. Toast the Crunch: In a small dry pan over medium-low heat, gently toast the sliced almonds and sesame seeds until fragrant and light golden (about 3–4 minutes). Let cool completely.
  10. The Final Toss: Just before serving, remove the slaw from the fridge. Check the seasoning and add the reserved dressing if the slaw looks dry.
  11. Add Crunch: Gently fold in the cooled toasted almonds, sesame seeds, and the crispy chow mein noodles. Serve immediately.