Ingredients
Dressing Ingredients
- 1” piece Ginger, minced
- 1-2 cloves Garlic, minced
- ¼ cup Toasted Sesame Seeds
- ¼ cup Tamari
- 2 tbsp Rice Vinegar
- Juice of 1 Lime
- Optional: Toasted Sesame Oil, to taste
- Optional: Chili Oil, to taste
Slaw Ingredients
- ¼ head Purple Cabbage, shredded
- 3 large Carrots, cut into thin matchsticks
- 1 large Seedless Cucumber, cut into thin matchsticks
- 1 Green Onion, finely chopped
- ¼ cup Thai Basil, loosely chopped
Instructions
- Prepare the Dressing: In the bottom of a large bowl, whisk together the minced ginger, minced garlic, toasted sesame seeds, tamari, rice vinegar, and lime juice. If desired, add toasted sesame oil and/or chili oil to enhance the flavor to your liking, mixing thoroughly to combine.
- Add the Vegetables: Toss the shredded purple cabbage, julienned carrots, julienned cucumber, chopped green onion, and loosely chopped Thai basil into the bowl with the dressing. Gently fold all ingredients together until everything is evenly coated with the dressing, ensuring the flavors meld harmoniously.
- Marinate Before Serving: Allow the slaw to sit for at least 10 minutes before serving to let the flavors develop and the vegetables soften slightly while maintaining their crunch. The longer it rests, the better the taste becomes.
Notes
- This slaw is best served fresh but can be refrigerated for up to 24 hours; toss again before serving.
- To make it spicier, increase the amount of chili oil or add sliced fresh chili peppers.
- Substitute tamari with soy sauce for a non-gluten free option.
- Add toasted peanuts or cashews for extra texture and protein.
- Use a mandoline slicer for uniform matchsticks if available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
