Ingredients:

For the slaw:

• 1 cup green cabbage, thinly shredded
• 1 cup red cabbage, thinly shredded
• 1 medium carrot, grated
• 1 small cucumber, thinly sliced
• 1 small white onion, thinly sliced
• ½ cup bean sprouts (optional)

For the dressing:

• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon chili flakes (optional, for heat)
• 1 garlic clove, minced
• 1 teaspoon grated ginger

For garnish:

• 1 tablespoon sesame seeds
• Fresh cilantro or green onions, chopped

Preparation Method:

1. Prepare the Vegetables:

   • Thinly shred the green and red cabbage.
   • Grate the carrot, thinly slice the cucumber and onion, and rinse the bean sprouts if using.
   • Place all the prepared vegetables in a large mixing bowl.

2. Make the Dressing:

   • In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, mustard, garlic, ginger, and chili flakes until well combined.

3. Mix the Salad:

   • Pour the dressing over the vegetables in the mixing bowl. Toss gently to ensure all the vegetables are evenly coated with the dressing.

4. Garnish and Serve:

   • Transfer the slaw to a serving plate. Sprinkle with sesame seeds and garnish with fresh cilantro or green onions.
   • Serve immediately or refrigerate for 20–30 minutes to let the flavors meld.

Tips for Success:

• Crunchy Vegetables: For extra crunch, you can soak the shredded cabbage in ice water for 10 minutes, then drain and pat dry.
• Customize the Flavor: Add lime juice for a citrusy tang or peanut butter for a nutty twist to the dressing.
• Make Ahead: This slaw can be prepared a few hours in advance. Just keep the dressing separate and toss it in before serving.