Ingredients
- —200 g white cabbage
- —100 g red cabbage
- —2 carrots
- —1 spring onion
- —1 tbsp sesame oil
- —1 tbsp rice vinegar
- —1 tsp honey
- —1 tsp soy sauce
- —1 tbsp sesame seeds
- —1 tbsp fresh cilantro
Instructions
Slice the white cabbage and red cabbage into very thin strips and coarsely grate the carrots.
Cut the spring onion into thin rings and mix all the vegetables in a large bowl.
In a separate small bowl, mix the sesame oil with rice vinegar, honey, and soy sauce to make a dressing.
Pour the dressing over the salad and mix well so that all the vegetables are lightly coated.
Sprinkle with sesame seeds and fresh cilantro before serving.
A fresh, crunchy salad full of color and texture, with a light dressing that brings everything together beautifully. Perfect as a light lunch or a refreshing contrast to a warm dish.
Serving Tip
Serve the salad slightly chilled to keep the vegetables crisp and fresh.
Storage Tip
Store covered in the refrigerator for up to 1 day; stir again before serving if needed.