1/2 medium green cabbage, shredded (about 1 pound)
1/2 medium red cabbage, shredded (about 1 pound)
1 Tablespoon sea salt
2 Tablespoons rice vinegar
1 Tablespoon honey
2 Tablespoons vegetable oil
2 Tablespoons sesame oil
2 Tablespoons sesame seeds
2 teaspoons soy sauce
1 teaspoon finely grated fresh ginger root
3 carrots, shredded
2 green onions, sliced
1/4 cup chopped cilantro
3/4 cup chow mein noodles, for garnish
Combine green and red cabbage in a large bowl. Sprinkle with sea salt, stir well, and let stand for about 20 minutes.
In a separate small bowl, stir together the rice vinegar, honey, oil, sesame seeds, soy sauce, and ginger root.
Transfer the cabbage to a colander and rinse quickly and lightly; drain. Return the cabbage to the bowl, add the carrots and green onion, and toss with the dressing. Stir in cilantro and chow mein noodles; serve immediately.
Sara’s Tip: The cabbage in this Asian coleslaw is wilted with salt and rinsed before being combined with other ingredients. The wilting process removes the “squeak” from the cabbage and results in a softened but still crunchy, raw cruciferous vegetable.