- 1/4 cup EVOO
- 2 TBS toasted sesame oil
- 1/4 cup apple cider vinegar
- 2 tbs rice wine vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp fleur de sel or sea salt
- 1/4 fresh ground pepper
- 1 TBS of fresh lemon juice
- A splash of H2O
- 1 small head of a white cabbage, cored & thinly sliced
- 1 small head of a purple cabbage, cored & thinly sliced
- 3 TBS of Toasted Sesame Seeds* (Optional)
Start with making your slaw dressing first. In a glass measuring cup, measure out your EVOO.
Add to your sesame oil, ACV, onion powder, garlic powder, salt, pepper, lemon juice and water to your EVOO. Whisk all these ingredients together in your measuring cup and set aside.
Take your cabbage and peel off the outer leaves. remove the core, and any discolored pieces. Thinly slice your entire cabbage into thin shreds and place them into a large glass bowl. Set aside in the fridge or even your freezer for 5 minutes. To get your cabbage really cold.
Pour your dressing mixture over your thinely sliced cabbage and toss. Sprinke the sesame seeds ontop and serve right away.
You also have the option to make this slaw an hour before your serve it. This way the cabbage is flavorful, cold and still crunchy. I have made this recipe the night before too and it was still very tasty, but the cabbage lost its full crunchyness (that draws me to any slaw).
NJAPP Pro Tip: *My children do not like the sesame seeds as a topping to this slaw, but again they love this recipe. Needless to say you can offer the seeds on the side for those who would like to add some sesame sprinkles to their slaw.