Crunchy napa and red cabbage slaw with ginger-sesame dressing

• 300 g napa cabbagethinly shredded
• 150 g red cabbagethinly shredded
• 2 carrotspeeled and julienned or coarsely grated
• 4 scallionsthinly sliced on a bias, white and green parts separated
• 1 tbs fresh gingerfinely grated
• 3 tbs rice vinegar
• 2 tbs toasted sesame oil
• 2 tbs soy sauce
• 1 tbs honey
• 1 tbs neutral oilsuch as avocado oil or grapeseed oil
• 1 tbs white sesame seedstoasted

1. 1

   Make the dressing: in a small bowl, whisk together the rice vinegar, soy sauce, honey, and grated ginger until the honey dissolves. Stream in the toasted sesame oil and neutral oil while whisking to emulsify. Taste and adjust — it should be tangy first, then nutty, with a gentle sweetness. Set aside.

   Tip: Grating the ginger on a microplane gives you a paste that melts right into the dressing with no fibrous bits.

2. 2

   In a large mixing bowl, combine the shredded napa cabbage, red cabbage, julienned carrots, and the white parts of the scallions. Toss everything together with your hands to mix the vegetables evenly.

3. 3

   Pour the dressing over the vegetables and toss thoroughly, working the dressing through the slaw with tongs or your hands so every strand gets coated. Let it sit for 2-3 minutes — the salt in the soy sauce will soften the cabbage just slightly while keeping the crunch.

   Tip: For an even punchier slaw, let it sit in the fridge for 15-30 minutes. The flavors deepen and the cabbage wilts just enough to become silky without going limp.

4. 4

   Transfer to a serving bowl or plate. Scatter the toasted sesame seeds and the reserved scallion greens over the top.

   Tip: Leftovers keep well in the fridge for up to 2 days — the slaw softens but stays flavorful. Give it a toss before serving again.

• cutting board
• chef's knife
• mixing bowl (large)
• small bowl
• whisk

Per serving

Nutritional values are estimates only.