Tangy Cabbage Slaw


Tangy Cabbage Slaw



Serves 4

  • 1 medium cabbage (you can use green, purple, or a combo), core removed and thinly sliced
  • 2 carrots, peeled and grated
  • 2 scallions, thinly sliced into rounds
  • 1 cup cilantro leaves, roughly chopped
  • 1/2 cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 2 1/2 tablespoons toasted sesame oil
  • 2 1/2 tablespoons toasted white sesame seeds
  • Sea salt
  • Freshly ground black pepper


In a large mixing bowl, combine the cabbage, carrots, scallions, and cilantro. Set aside.

In a small mixing bowl, place the apple cider vinegar, the maple syrup, and the toasted sesame oil. Whisk to combine. Add a pinch of sea salt and some black pepper. Pour the dressing over the cabbage and mix to combine. I like to massage the dressing into the cabbage a bit. Taste. Season with sea salt and black pepper if needed. Set aside for 15-30 minutes before serving so the cabbage can absorb some of the dressing. Goes well with Chicken Katsu.

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