Ingredients
Scale
The Slaw Base
- 1 (16-ounce) bag of coleslaw mix (shredded green/purple cabbage and carrots)
- 3-4 green onions (scallions), thinly sliced
- 1-2 tablespoons toasted sesame seeds
- 2 tablespoons neutral oil (canola or grapeseed)
- 2 tablespoons rice vinegar
- 4 teaspoons sweet chili sauce
- 4 teaspoons sesame oil
- 1 teaspoon grated ginger, fresh
- 2 teaspoons maple syrup (optional)
Instructions
- Whisk together the sesame oil, canola oil, rice vinegar, sweet chili sauce, maple syrup, and grated ginger in a small bowl or jar until the dressing is smooth and well combined.
- Combine in a large bowl the slaw mix and scallions. If you’re using freshly shredded cabbage and carrots instead of a packaged slaw mix, add those to the bowl along with the scallions and toss to combine.
- Pour the dressing over the slaw mix and toss until all of the vegetables are evenly coated.
- Sprinkle the sesame seeds over the slaw and give it one final toss.
- Refrigerate for 20-30 minutes for the best flavor. This gives the vegetables time to soften slightly and absorb some of the dressing. If you’re preparing the salad ahead of time, store the vegetables and dressing separately and combine them the day you plan to serve it.
- Before serving, toss the slaw again and garnish with additional sesame seeds or sliced scallions if desired.
- Prep Time: 5
- Category: Salads