Japanese Cabbage Salad

 (makes 4 servings)

Salad:

• 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

Dressing:

• 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

1. In a large bowl, combine shredded cabbage, green onions, sesame seeds, and almonds.
2. In a small bowl or jar, whisk together the dressing ingredients until well combined.
3. Pour the dressing over the salad and toss until evenly coated.
4. Let sit for 5–10 minutes to allow flavors to blend. Serve chilled or at room temperature.
5. Enjoy!