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
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.