Ingredients:
- 1/2 medium Green Cabbage, very finely shredded
- 1/4 medium Purple Cabbage, very finely shredded
- 2 large Carrots, coarsely grated or julienned
- 1 medium Red Bell Pepper, thinly sliced (julienned)
- 4 stalks Scallions (Green Onions), thinly sliced
- 1/2 cup, packed Fresh Cilantro (Coriander), roughly chopped
- 1/2 cup Dry Roasted Peanuts, roughly chopped (for topping)
- 1/4 cup Rice Vinegar (unseasoned)
- 3 tablespoons Soy Sauce (or Tamari)
- 2 tablespoons Toasted Sesame Oil
- 1 tablespoon Fresh Ginger, finely grated
- 1 tablespoon Fresh Lime Juice
- 1 tablespoon Honey or Maple Syrup
- 1 teaspoon Sriracha or Chilli Garlic Sauce (or to taste)
- 1 clove Garlic, minced very finely
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions:
- Prepare the Vegetables: Finely shred both cabbages and julienne the carrots and bell pepper. Place all prepared vegetables, along with the sliced scallions, into a large mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, grated ginger, lime juice, honey/maple syrup, sriracha, minced garlic, and black pepper until fully emulsified. Taste and adjust sweetness or acidity if necessary.
- Combine and Dress: Pour about three-quarters of the dressing over the vegetable mixture. Toss thoroughly using tongs, ensuring all the shreds are lightly coated. Do not overdress initially.
- Rest (Optional but Recommended): Cover the bowl and refrigerate for at least 30 minutes. This allows the vegetables to soften slightly and absorb the dressing flavours beautifully.
- Final Toss and Finish: Just before serving, add the remaining dressing if needed for moisture. Toss in the fresh cilantro. Transfer to a serving dish and sprinkle generously with the chopped peanuts.