Sesame Slaw

Sesame Dressing

2 Tbsp neutral salad oil
1 Tbsp rice vinegar
3 Tbsp soy sauce
1/2 Tbsp toasted sesame oil
1.5 Tbsp brown sugar
1 tsp grated fresh ginger
1/2 Tbsp sesame seeds


6 cups shredded red cabbage
1 large carrot
1 red bell pepper
1/2 bunch green onion
1 cup frozen shelled edamame


Prepare the dressing first to allow the flavors time to blend. Place the neutral oil, vinegar, soy sauce, toasted sesame oil, brown sugar, ginger, and sesame seeds in a jar or other small container with a lid, and shake until combined. Set the dressing aside.

Shred the cabbage as finely as possible. Use a large-holed cheese grater, mandolin, or food processor to shred the carrot. Finely dice the bell pepper, and slice the green onion. Cook the edamame according to the package directions (mine required microwaving for 5 minutes).

Place all the vegetables in a large bowl and pour about half the dressing over top. Toss the ingredients together until everything is combined and coated in dressing. Taste and add more dressing if desired (I used about 3/4 of the dressing). Serve immediately or refrigerate until you’re ready to eat. Always stir the slaw just before serving to redistribute the dressing.


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