Shredded Rainbow Slaw with Sweet Tamari-Sesame Dressing
This slaw is home to oodles of crispy, crunchy veggies. Think shredded cabbages, julienned red bell pepper, thinly sliced scallions, silky mango, and minced cilantro. Everything gets tossed together with a delightful sweet and tangy tamari-sesame dressing and topped with toasted brazil nuts and sesame seeds. The result is a slaw that's as addictive as it is nutritious.
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Servings: 4 large salads or 8 side salads
- 1 large head savoy cabbage, flimsy outer leaves removed
- 1/2 medium head purple cabbage
- 1 red bell pepper, cored and julienned
- 1 bunch scallions (6–8), ends trimmed and very thinly sliced
- 1 firm-ripe mango, peeled and cut into matchsticks
- Extra-large handful fresh cilantro, stemmed and minced (more or less to taste)
- 1/3 cup raw brazil nuts, finely chopped
- 1/4 cup hulled sesame seeds
- 1/4 cup pure maple syrup
- 1/4 cup rice vinegar
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon toasted sesame oil
- Lime wedges, for servings (optional)
Use a mandolin to finely shred the savoy cabbage and purple cabbage (always be extra careful when working with a mandolin—no need to rush). I like to slice off wedges of cabbage and then shred each wedge (easier to handle this way).
Add the shredded cabbages to a large salad bowl. Top with the red bell pepper, scallions, mango, and cilantro.
Add the chopped brazil nuts and sesame seeds to a large skillet. Turn the heat on low and toast for 2 minutes, or until light golden brown and fragrant, stirring frequently to prevent burning. Remove from the heat and let cool.
Meanwhile, prepare the dressing. Vigorously whisk together the maple syrup, rice vinegar, tamari, and sesame oil. Taste and adjust according to preferences (e.g., add more tamari to make it saltier, more vinegar to make it tangier, more maple syrup to make it sweeter, etc.).
Pour the dressing over the slaw and thoroughly toss to coat.
Serve the salad garnished with the toasted nuts and seeds. If desired, spritz with lime.
This salad is best enjoyed fresh but leftovers can be refrigerated for up to two days (maybe 3 if a touch of salad sogginess doesn't both you).