Fresh Purple Cabbage Slaw
A vibrant, crunchy raw cabbage salad tossed in a light vinaigrette with a hint of sweetness. Ready in minutes, this refreshing side dish pairs well with grilled proteins or serves as a crisp topping for tacos and sandwiches.
Story
This no-cook salad showcases the natural crunch and beautiful color of purple cabbage. The dressing comes together in seconds—just shake everything in a jar and pour it over freshly shredded cabbage. For the best texture, dress the salad just before serving so the cabbage stays crisp.
Ingredients
purple cabbage, cored and very thinly sliced
1 small head (about 1 pound)
rice vinegar
3 tablespoons
vegetable oil
2 tablespoons
honey or sugar
1 tablespoon
fine sea salt
1/2 teaspoon
sesame oil
1 teaspoon
thinly sliced green onions
2 stalks
sesame seeds, for garnish
1 tablespoon
Instructions
1
Prep the cabbage
Remove the outer leaves from the cabbage and cut it in half. Use a sharp knife or mandoline to slice the cabbage into very thin, hair-like strips. Place the shredded cabbage in a large bowl.
2
Make the dressing
In a small jar or bowl, combine the rice vinegar, vegetable oil, honey, salt, and sesame oil. Seal and shake vigorously until the honey dissolves and the dressing is well combined. Alternatively, whisk together in a small bowl.
3
Toss and serve
Pour the dressing over the shredded cabbage and add the green onions. Use tongs or clean hands to toss everything together until the cabbage is evenly coated. Sprinkle with sesame seeds and serve immediately.
