A cabbage salad with carrots and sesame seeds is a crunchy, refreshing dish that's perfect as a side or a light main course. Here’s a simple and flavorful recipe:
Cabbage Salad with Carrots and Sesame Seeds
Ingredients:
- 4 cups shredded cabbage (green, red, or a mix)
- 2 large carrots, peeled and grated or julienned
- 1/4 cup sesame seeds (toasted for extra flavor)
- 1/4 cup chopped fresh cilantro or parsley (optional, for garnish)
For the Dressing:
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup (adjust to taste)
- 1 clove garlic, minced
- 1 tsp freshly grated ginger (optional)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
Instructions:
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Prepare the vegetables: In a large bowl, combine the shredded cabbage and grated carrots.
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Toast the sesame seeds: In a dry skillet over medium heat, toast the sesame seeds until they become golden brown and fragrant, about 2-3 minutes. Stir frequently to avoid burning. Once toasted, let them cool.
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Make the dressing: In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger (if using), and red pepper flakes (if using).
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Dress the salad: Pour the dressing over the cabbage and carrot mixture. Toss well to combine and coat all the vegetables evenly.
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Add sesame seeds and garnish: Sprinkle the toasted sesame seeds over the top of the salad and toss again. If using, garnish with chopped cilantro or parsley.
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Serve: The salad can be served immediately, but it often tastes better if it sits for about 15-30 minutes to let the flavors meld together.
This cabbage salad is crunchy, tangy, and slightly sweet with a nutty crunch from the sesame seeds. It pairs well with a variety of dishes, especially Asian-inspired meals. Enjoy!
