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Directions
1. Toast the Almonds & Seeds:
Place the sliced almonds and sesame seeds in a dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Immediately transfer to a plate to cool. This step is essential for unlocking their deepest, nuttiest flavor.
2. Prep the Vegetables:
In a large mixing bowl, combine the shredded green and purple cabbage, carrot, and green onions. The mix of colors is beautiful already!
3. Whisk the Dressing:
In a small bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and water. Taste and adjust to your preference: add more honey for sweetness or more soy sauce for saltiness.
4. Combine and Chill:
Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated. Sprinkle the toasted almonds and sesame seeds over the top and give it one final gentle toss.
5. Rest for Best Flavor:
For the best results, cover and refrigerate the slaw for at least 30 minutes before serving. This allows the flavors to meld together perfectly while the vegetables retain their signature crunch.
Chef’s Notes & Variations
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Make it a Main Dish: Add 2 cups of shredded rotisserie chicken, baked tofu, or edamame for a protein-packed lunch.
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Spice It Up: Add a teaspoon of sriracha, a drizzle of chili oil, or a pinch of red pepper flakes to the dressing for a gentle kick.
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Nut Swap: No almonds? Toasted cashews, peanuts, or even sunflower seeds make a great substitute.
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Meal Prep Friendly: For the ultimate crunch, store the dressing separately and toss it with the veggie mix just before serving.
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The Marinated Option: If mixed in advance, the slaw will soften slightly by day two but develop a delicious, more marinated quality that many people love.
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
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