Ingredients
Dressing
- 2 TBSP avocado oil
- 2 TBSP apple cider vinegar
- Juice of 1 lime
- 1/2 tsp ground ginger paste (or fresh ginger)
- 1/4 tsp salt
- 1/4 tsp pepper
Slaw
- 3 cups shredded carrots
- 1-2 cups shredded cabbage
- 3-4 thinly sliced radishes
- 3-4 TBSP chopped green onion
- Sesame seeds for topping
Instructions
- Prepare the Dressing: Whisk together avocado oil, apple cider vinegar, lime juice, ground ginger paste, salt, and pepper in a bowl, or combine all ingredients in a mason jar and shake well to emulsify. Optionally, mince and add a clove of garlic to the dressing for extra flavor.
- Mix the Vegetables: In a large bowl, combine shredded carrots, thinly sliced radishes, chopped green onions, and shredded cabbage (if using).
- Toss with Dressing: Whisk or shake the dressing once more, then toss half of it with the vegetable mixture, using salad tongs or your hands to massage the dressing evenly into the slaw.
- Finish and Serve: Sprinkle toasted sesame seeds over the dressed slaw and add the remaining dressing to taste. Toss gently before serving.
Notes
- For best flavor, let the slaw sit in the refrigerator for 15-30 minutes before serving to allow the dressing to meld with the vegetables.
- You can substitute the shredded cabbage with napa or green cabbage based on preference.
- Add minced garlic to the dressing for an extra punch of flavor if desired.
- To toast sesame seeds, cook them in a dry skillet over medium heat for 1-2 minutes until fragrant.
- This slaw is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
