Ingredients
The Base:
1 cup Red cabbage, shredded or thinly sliced
1 cup Carrots, julienned or spiralized
1 cup Cucumber, julienned (remove seeds for less water)
1 Yellow bell pepper, thinly sliced
½ cup Fresh parsley or cilantro, roughly chopped
1 tbsp Toasted sesame seeds (for the garnish)
The Sesame-Ginger Dressing:
2 tbsp Soy sauce (or tamari for gluten-free)
1 tbsp Toasted sesame oil
1 tbsp Rice vinegar or apple cider vinegar
1 tsp Fresh ginger, grated
1 tsp Honey or maple syrup
1 clove Garlic, minced
Instructions
Prep the Veggies: Using a sharp knife, a mandoline, or a spiralizer, cut the cabbage, carrots, cucumber, and bell pepper into long, thin strips. This uniform “noodle-like” texture is key to the look in the photo.
Whisk the Dressing: In a small bowl, combine the soy sauce, sesame oil, vinegar, ginger, honey, and garlic. Whisk until the honey is fully dissolved.
Toss: In a large mixing bowl, combine all the vegetables and the fresh herbs. Pour the dressing over the top and toss thoroughly until every strand is coated and glossy.
Finish: Transfer to a serving plate. Sprinkle generously with toasted sesame seeds and an extra pinch of fresh herbs.
