Follow these steps for perfect results
fresh lime juice
seasoned rice vinegar
agave syrup
fish sauce
Salt
grapeseed oil
walnut oil
dark sesame oil
red cabbage
finely shredded
cilantro leaves
slivered
radishes
julienned
fresh ginger
minced
walnut halves
lightly toasted
Whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using), grapeseed oil, walnut oil, and sesame oil in a small bowl until emulsified.
Finely shred the red cabbage.
Sliver the cilantro leaves.
Julienne the radishes.
Mince the fresh ginger.
Lightly toast the walnut halves.
In a large bowl, combine shredded red cabbage, slivered cilantro, julienned radishes, minced ginger, and 1/3 cup of the toasted walnuts.
Toss the ingredients together to combine.
Add the dressing to the salad and toss again to coat evenly.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Before serving, toss the salad again.
Mound the slaw in a bowl or arrange it on a platter.
Optionally, press the slaw into a bowl and then reverse it onto a platter for a more elegant presentation.
Top the salad with the remaining toasted walnuts just before serving.
Expert advice for the best results
Toast walnuts lightly to enhance flavor.
Adjust the amount of ginger to your preference.
For a spicier kick, add a pinch of red pepper flakes.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance
Garnish with fresh cilantro sprigs and extra toasted walnuts.
Serve as a side dish with grilled salmon or tofu.
Pair with Asian-inspired noodle dishes.
Balances the acidity of the salad.
Crisp and refreshing.
Discover the story behind this recipe
Reflects Southeast Asian flavors with lime, fish sauce, and sesame.
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