Ingredients:

  • 4 cups shredded Napa cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 3 stalks green onions, thinly sliced
  • 1/2 cup red bell pepper, julienned
  • 3 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1/4 cup sliced almonds
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Shred the Napa and red cabbages into thin ribbons.
  2. Combine the shredded cabbages in a large bowl along with the carrots, sliced green onions, and red bell pepper, tossing gently to distribute.
  3. In a small jar or bowl, combine the rice vinegar, soy sauce, honey, grated ginger, and minced garlic; whisk vigorously until the honey is completely dissolved.
  4. Slowly stream in the toasted sesame oil while whisking to create a smooth, emulsified dressing.
  5. Drizzle the dressing over the vegetables and fold in gently using large spoons or tongs to avoid bruising the cabbage.
  6. Fold in the toasted almonds and sesame seeds just before serving until they are evenly distributed.