Korean Inspired Slaw with Sesame Ginger Dressing
A crunchy and tangy side dish that pairs well with Sweet Soy Ginger Salmon Bowls
Servings: 8 servings
Ingredients
Dressing
- 2 tbsp rice vinegar
- 1 tbsp freshly squeezed lime juice about 2 limes
- 2 tsp soy sauce
- 1 1/2 tbsp coconut sugar can sub maple syrup
- 1 tsp toasted sesame oil
- 2 tsp fish sauce
- 1 tsp guchugaru can use sriracha or omit
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- 1/4 cup avocado oil
Slaw
- 5 cups shredded cabbage about 2 1⁄2 pounds; red, green, Napa or mixed
- 1 cup julienned carrots 2-3 carrots
- 1 cup julienned daikon radish
- 4 scallions sliced on the diagonal
- 1/4 cup fresh cilantro chopped
- 1 tsp sesame seeds toasted
- kosher salt to taste
Instructions
Dressing
- Place first 9 ingredients into a mason jar. Screw lid on tightly and shake well until emulsified.
Slaw
- Place the cabbage in bowl and sprinkle with kosher salt. Then add carrots, radish, scallions and cilantro into a large mixing bowl and toss gently.
- Add the dressing to the mixing bowl, and toss everything well to coat the veggies.
- Taste test and adjust any seasonings to your liking.
- Sprinkle with sesame seeds. Serve immediately or cover and chill.