Red Cabbage Slaw with Soy Sesame Dressing

INGREDIENTS TO MAKE THE Asian red cabbage SALAD

• Red cabbage, When selecting a cabbage for salad, choose one that is heavy and firm for optimal freshness and taste.
• Basil: When making cabbage salad, it’s best to use fresh basil. Alternatively, you can substitute mint or cilantro.
• Cashews. The idea is that the salad has something crunchy in each bite, boosting the nutritional benefits of cashews, peanuts, and almonds.

• Soy sauce is what you like best; you can also use tamari or aminos.
• Toasted sesame oil: I am always asked if it has to be toasted, and the answer is no. But if you want that depth of flavor that only toasted seeds have, use roasted sesame.
• Rice vinegar is better used without seasoning so that you can control the amount of salt you want, but as with soy sauce, use the one you have at home. In a pinch, you could use apple cider vinegar.
• Maple or agave syrup. You need a touch of sweetness to balance everything out.

How to make the Asian red cabbage salad?

Typically, I begin by slicing all of the red cabbage and putting it in a bowl. After that, I prepare the other ingredients for the salad. I combine all of the dressing ingredients in a bowl, chop the cashews, and slice the basil.

First, I finely shred the red cabbage and mix it with a tangy dressing, ensuring that every piece is evenly coated. Then, I sprinkle in a generous amount of freshly chopped cashews, adding a delightful crunch to every bite.

Finally, I garnish the dish with a fragrant touch of basil, elevating its flavors and making it colorful and appetizing. Before serving, I always take a moment to taste and adjust the seasoning, ensuring that every element of the dish is perfectly balanced. I also add flavors if needed.