This cabbage-and-carrot slaw is dressed with an Asian-inspired blend of rice vinegar, sesame oil, and soy sauce. The no-mayo approach makes for a lighter, less fussy dish that doesn't need to stay cold.
What you'll need
- 2 tablespoons sesame seeds
- 3 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 tablespoons vegetable or peanut oil
- 1-1/2 teaspoons Asian sesame oil
- 2 cups shredded red cabbage
- 2 cups shredded Napa cabbage
- 2 cups shredded carrots
- 1 teaspoon sugar
- Coarse salt and pepper
Make-Ahead Tip: The vegetables and dressing can be made up to two days in advance and refrigerated separately.
How to make it
In a small skillet over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 to 3 minutes. Transfer the seeds to a small bowl and set it aside.
In another small bowl or glass measuring cup, whisk together the vinegar, soy sauce, and vegetable and sesame oils.
In a large bowl, combine both cabbages and the carrots. Sprinkle in the sugar and toss the ingredients well. Add the rice vinegar dressing, salt and pepper to taste, and toss the salad once more to coat the vegetables. Before serving, sprinkle the sesame seeds on top. Serves 6 to 8.
Nutritional Information
Per serving (2/3 cup): Calories 73 ● Total Fat 5 g ● Saturated Fat 0.8 g ● Cholesterol 0 mg ● Sodium 175 mg
