Asian Cabbage Salad - Claro Imik

Vibrant, crunchy cabbage salad with crisp vegetables and a savory sesame-ginger dressing. A refreshing side or light meal.

# Required Ingredients:

→ Vegetables

01 - 4 cups shredded green cabbage

02 - 2 cups shredded red cabbage

03 - 1 medium carrot, julienned

04 - 3 green onions, thinly sliced

05 - 1/2 cup fresh cilantro leaves, chopped

→ Nuts & Seeds

06 - 1/3 cup roasted cashews or peanuts, roughly chopped

07 - 2 tablespoons toasted sesame seeds

→ Dressing

08 - 3 tablespoons toasted sesame oil

09 - 2 tablespoons rice vinegar

10 - 1 tablespoon soy sauce or tamari

11 - 1 tablespoon fresh lime juice

12 - 1 tablespoon honey or maple syrup

13 - 1 tablespoon freshly grated ginger

14 - 1 garlic clove, minced

15 - 1 teaspoon sriracha or chili sauce

# Directions:

01 - Combine shredded green and red cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large mixing bowl.

02 - Whisk together sesame oil, rice vinegar, soy sauce or tamari, lime juice, honey or maple syrup, grated ginger, minced garlic, and sriracha in a small bowl or jar until fully emulsified.

03 - Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are evenly coated.

04 - Sprinkle chopped roasted nuts and toasted sesame seeds over the salad. Toss gently just before serving to maintain texture.

05 - Serve immediately for optimal crunch, or refrigerate up to 2 hours to allow flavors to develop.

# Expert Advice:

01 -

It comes together in fifteen minutes flat, perfect for those nights when you need something fresh but have zero energy to cook
The sesame ginger dressing hits that perfect sweet and savory balance that keeps everyone coming back for seconds

02 -

The longer this sits, the more the cabbage wilts and releases water, so dress it no more than two hours before serving
Toast your sesame seeds in a dry pan over medium heat, shaking constantly until they smell fragrant and turn golden brown

03 -