- 4 cups shredded green cabbage (or use a bagged slaw mix with red cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon slivered almonds
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce or coconut aminos
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon powdered)
- pinch of salt and pepper
- In a large bowl, combine shredded cabbage, green onions, sesame seeds, and almonds.
- In a small bowl or jar, whisk together the dressing ingredients until well combined.
- Pour the dressing over the salad and toss until evenly coated.
- Let sit for 5–10 minutes to allow flavors to blend. Serve chilled or at room temperature.
- Enjoy!