This crisp slaw combines shredded cabbage and carrots with soy sauce, sesame oil, and peanuts. It requires no cooking and makes a light side for grilled meats.
Finely shred the cabbage and carrots and combine them in a large bowl. Add the green onions.
Whisk the soy sauce, sesame oil, and rice vinegar until combined.
Pour the dressing over the vegetables and toss well. Let the salad rest for 10 minutes before serving.
Sprinkle with toasted peanuts and sesame seeds, then serve.
Important: Finely shredding the cabbage makes it easier to chew; thicker pieces can make the salad tough. Soy sauce is salty, so taste the salad before adding extra salt. Allergens: contains peanuts and soy. Check the soy sauce label for gluten; ingredients vary by product.
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