This Ginger Cabbage Slaw is packed with bright and colorful veggies, a tangy dressing, and toasted sesame seeds for extra crunch! A light, quick, and easy side.
Author:Caitlin Shoemaker
Prep Time:15 Minutes
Cook Time:0 Minutes
Total Time:15 minutes
Yield:4-6 Servings 1x
Category:Salad
Method:No Bake
Cuisine:Asian
Ingredients
Scale
1” piece Ginger, minced
1–2 cloves Garlic, minced
¼ cup Toasted Sesame Seeds
¼ cup Tamari
2 tbsp Rice Vinegar
Juice of 1 Lime
¼ head Purple Cabbage, shredded
3 large Carrot, cut into thin matchsticks
1 large Seedless Cucumber, cut into thin matchsticks
1 Green Onions, finely chopped
¼ cup Thai Basil, loosely chopped
Optional: Toasted Sesame Oil and/or Chili Oil, to taste
Instructions
First, whisk the Ginger, Garlic, Sesame Seeds, Tamari, Rice Vinegar, and Lime Juice together in the bottom of a large bowl. Add in Sesame Oil and/or Chili Oil, if desired.
Toss the remaining ingredients into the bowl and fold into the dressing until everything is well-coated. Taste and add any extra ingredients to taste, if desired.
Let sit for at least 10 minutes before serving – the longer the better!
Notes
Tamari may be substituted with Liquid Aminos or Soy Sauce (not GF)
Thai Basil has a very distinct flavor, but you can sub with Italian Basil or Cilantro and it’ll still be yummy 🙂