This yummy Asian style Cabbage slaw with soy ginger dressing turns a deli basic into fabulous side for summer cookouts or just to eat with a piece of grilled fish or chicken for no special reason other than it’s so good. Or you could eat it because it’s chock full of cancer fighting cruciferous veggies and antioxidant ginger and, I’ll say it again, because it’s so delicious. Try it!
- In a large bowl, whisk together honey, soy sauce, sesame oil and ginger. Season with salt and pepper.
- Add cabbage, carrots, peanuts and black sesame seeds. Toss until dressing coats vegetables.
- Refrigerate salad for about 2 hours before serving to let the flavors develop.
Ally Zeitz, Drexel Food Lab
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon minced ginger
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- ¼ cup chopped peanuts ( See Ann’s Tips)
- 2 tablespoons black sesame seeds
- salt and pepper
Ann's Tips and Tricks
As with all cabbage salads and slaws, this one improves with time, so leave it to sit for a couple of hours before serving. Or make a batch for the fridge where it will keep for up to three days.
If you have tree nut allergies, pass on the peanuts and sesame, and substitute toasted sunflower seeds or toasted pepitas if they work for you.