Ingredients:
1 lb shredded cabbage -roughly 6-7 cups (see notes)
3 scallions, sliced
1 cup cilantro, chopped (or sub Italian Parsley)

Asian Slaw Dressing:
3 tablespoons olive oil
1–3 teaspoons toasted sesame oil (start conservatively add more to taste at the end)
1/4 cup rice wine vinegar
3 tablespoons honey (for vegan-substitute maple syrup or agave)
1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
1 garlic clove, finely minced ( use a garlic press)
1 tablespoon ginger, finely chopped
1/2 teaspoon salt
1/2 teaspoon chili flakes or chili paste ( optional)

Optional toppings:
Toasted sesame seeds
roasted, crushed peanuts or cashews

Directions:

  • Toss slaw ingredients together in a large bowl.
  • Add cilantro and scallions.
  • Whisk Asian Slaw Dressing ingredients together in a small bowl.
  • Pour dressing into slaw and toss well.
  • Taste, adjust salt, honey and sesame oil to taste.
  • Garnish with sesame seeds and/or nuts.