Asian Coleslaw with Sesame Dressing

Steps

1. Gather all the ingredients. To make ahead: You can prepare and store the vegetables and dressing separately for up to a day or two in the refrigerator; toss to combine 30 minutes before you’re ready to serve.

2. In a bowl large enough to hold the coleslaw, combine ½ cup apple cider vinegar, 3 Tbsp sugar, 2 Tbsp toasted sesame oil, ¼ tsp Diamond Crystal kosher salt, and 2 Tbsp toasted white sesame seeds. Tip: The sugar is important to balance and mellow the acidity in the vinegar. If you substitute maple syrup or honey, check for the right balance of flavors.

3. Add freshly ground black pepper and whisk well to dissolve the sugar. Set aside.

4. Peel and julienne 1 carrot using a julienne peeler. If the strips are too long, cut in half or thirds lengthwise into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.

5. Chop the leaves of 1 bunch cilantro (coriander) into ½-inch pieces and measure ½ cup chopped cilantro. Next, finely slice 1 green onion/scallion.

6. Remove the core of ½ head red cabbage and thinly slice the cabbage or shred it using a cabbage slicer.

7. Remove the core of ½ head green cabbage and thinly slice the cabbage or shred it using the cabbage slicer. Add all the sliced cabbage to a bowl or a salad spinner, as I do here. Wash under cold water and drain and dry completely. Tip: Try your best to remove the moisture, which could dilute the dressing.

8. To the bowl with the dressing, add all the vegetables, including any optional ingredients like ½ cup shelled edamame, ¼ red bell pepper (sliced), ¼ cup peanuts, or 1 green onion/scallion (chopped). Toss everything and refrigerate for 30 minutes before serving.

9. You can keep the leftovers in the refrigerator for up to 24 hours. Enjoy it soon while it‘s crunchy and fresh!