SERVES 6 as a side dish
INGREDIENTS
For the dressing:
- 1/3 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely grated peeled fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the slaw:
- 3 cups finely shredded red cabbage
- 3 cups finely shredded green cabbage
- 1 cup shredded carrots
- 4 medium scallions, green parts only, thinly sliced
- 1/2 cup chopped fresh basil leaves, plus more for garnish
- 2 tablespoons black sesame seeds, plus more for garnish
INSTRUCTIONS
-
Make the dressing: Place all the ingredients in a large bowl and whisk to combine.
-
Make the slaw: Add the 2 cabbages, carrots, scallions, basil, and sesame seeds to the bowl of dressing and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Garinsh with the more basil and sesame seeds.
RECIPE NOTES
Make ahead: The dressing can be made a day in advance and stored in an airtight container in the refrigerator. Rewhisk before using.
Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
