This crunchy sesame cabbage slaw is the perfect side for warmer days. Fresh, light, and full of texture, it pairs beautifully with baked fish, fish tacos, grilled chicken, or anything cooked on the barbecue. It also keeps well in the fridge, making it great for meal prep or summer gatherings.
Sesame Cabbage Slaw
Ingredients
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½ head white cabbage, finely shredded
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2 spring onions, finely sliced
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1 cucumber, diced
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3 tbsp toasted sesame seeds
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25g toasted flaked almonds
Dressing
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2½ tbsp sesame oil
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2½ tbsp rice wine vinegar (or white vinegar)
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1 clove garlic, minced
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½ tsp fresh ginger, minced
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1½ tsp brown sugar
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Salt and pepper, to taste
Method
Finely shred the cabbage, dice the cucumber, and slice the spring onions. Place everything into a large bowl along with the toasted sesame seeds and flaked almonds.
In a small bowl, whisk together the sesame oil, vinegar, garlic, ginger, and brown sugar until the sugar has dissolved.
Pour the dressing over the salad and toss well to combine. Leave to sit for 10 minutes to allow the dressing to soften and lightly marinate the cabbage.
Taste and season with salt and pepper before serving.