Rainbow Slaw with Ginger Sesame Dressing Recipe
This Rainbow Slaw with Ginger Sesame Dressing is a fresh and vibrant salad that’s bursting with color and flavor. The crisp vegetables are perfectly complemented by a tangy, slightly sweet dressing that adds the perfect finishing touch. This dish is not only visually stunning but also a healthy and delicious addition to any meal.
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Whisk
- Small bowl for the dressing
Ingredients
- For the slaw:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 large carrot julienned or grated
- 1/2 cup red bell pepper thinly sliced
- 1/2 cup shredded purple daikon optional, for extra color
- 1/4 cup fresh cilantro chopped
- 1 tablespoon sesame seeds for garnish
- For the ginger sesame dressing:
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
Instructions
- Prepare the Vegetables:
- In a large bowl, combine the shredded red cabbage, shredded green cabbage, grated carrot, sliced red bell pepper, and shredded daikon (if using). Toss everything together to evenly distribute the colors and textures.
- Make the Ginger Sesame Dressing:
- In a small bowl, whisk together the sesame oil, rice vinegar, honey, soy sauce, grated ginger, minced garlic, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning if needed, adding more honey for sweetness or more soy sauce for saltiness.
- Toss the Slaw:
- Pour the ginger sesame dressing over the prepared vegetables and toss until the slaw is well coated.
- Garnish and Serve:
- Sprinkle sesame seeds and fresh cilantro over the top of the slaw for extra flavor and color. Serve immediately, or refrigerate for 30 minutes to let the flavors marinate.