Ingredients:
- 1/2 head green cabbage, thinly sliced
- 1/2 head red cabbage, thinly sliced
- 1 large cucumber, thinly sliced
- 1 carrot, peeled and grated
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Prepare Vegetables: Thinly slice the green cabbage and red cabbage. Slice the cucumber into thin rounds. Peel and grate the carrot.
Combine Vegetables: In a large bowl, combine the sliced cabbage, cucumber, grated carrot, cilantro, and mint.
Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, red pepper flakes (if using), salt, and pepper.
Toss and Serve: Pour the dressing over the vegetables and toss to coat evenly. Serve immediately or refrigerate for later.
Yields: 4-6 servings
Prep Time: 15 minutes
Tips:
Variations: Add other vegetables like shredded carrots, bell peppers, or scallions. You can also add a sprinkle of toasted sesame seeds for extra flavor and crunch.
Make-ahead: Prepare the vegetables and dressing ahead of time and store them separately in the refrigerator. Combine them just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.