Ingredients:

  • 1 medium head (700g) Green Cabbage, finely shredded
  • 1/4 head (150g) Red Cabbage, finely shredded
  • 3 medium (200g) Carrots, shredded or julienned
  • 1 cup (150g) shelled, cooked Edamame, thawed
  • 4 stalks Green Onions (Scallions), thinly sliced
  • 1/2 cup packed Fresh Cilantro (Coriander), roughly chopped
  • 1/4 cup (60ml) Rice Vinegar (unseasoned)
  • 3 tablespoons (45ml) Soy Sauce (low sodium preferred)
  • 2 tablespoons (30ml) Toasted Sesame Oil
  • 2 tablespoons (30ml) Fresh Lime Juice
  • 1 tablespoon (15ml) Honey or Maple Syrup
  • 1 teaspoon (5g) Fresh Ginger, finely grated
  • 1 small clove Garlic, minced very finely
  • 1/2 to 1 teaspoon Sriracha or Chili Garlic Sauce (to taste)
  • 1 tablespoon (10g) Sesame Seeds (toasted lightly)
  • 1/4 cup (30g) Sliced Almonds or Peanuts, roughly chopped

Instructions:

  1. Finely shred both cabbages. Shred or julienne the carrots. Chop cilantro and slice green onions. Place all prepared vegetables and thawed edamame into a large mixing bowl.
  2. In a small, dry pan over medium heat, toast the sesame seeds and nuts/almonds until fragrant (about 2-3 minutes). Set aside to cool completely.
  3. In a small bowl or jar with a tight-fitting lid, combine rice vinegar, soy sauce, toasted sesame oil, lime juice, honey/maple syrup, grated ginger, minced garlic, and chili sauce (if using).
  4. Vigorously whisk the dressing ingredients until well combined and slightly thickened, or shake well if using a jar. Taste and adjust seasoning.
  5. Pour about two-thirds of the dressing over the vegetable mix. Use tongs or clean hands to toss thoroughly, ensuring the dressing coats everything.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and the cabbage to slightly soften.
  7. Just before serving, check the consistency; add the remaining dressing if needed, and toss again. Sprinkle the reserved toasted seeds and nuts over the top for maximum crunch.