Skip to content

Korean sesame slaw

  • 200 g Napa Cabbage, finely shredded
  • 2 Scallions, thinly sliced
  • Dressing
    • 1 1/2 T Rice Wine Vinegar
    • 3/4 T Sesame Oil
    • 1/2 t Sugar
    • 1/4 t Medium-Grain Salt
  • 1/2 T Sesame Seeds, toasted
  1. Make dressing. Whisk together rice wine vinegar, sesame oil, sugar, and salt until the sugar dissolves.
  2. Toss. Combine cabbage and scallions in a large bowl. Pour dressing over and toss well.
  3. Serve immediately, topped with sesame seeds.