Ingredients

430 grams cabbage

100 grams carrot

45 grams cilantro

40 grams toasted sesame seeds or toasted peanuts 

10 grams garlic

Fresh ginger about the size of your thumb (5 grams) or 1/4 tsp ginger powder

1 small Thai red Chile or 1/2 jalapeño (about 10 grams) or 1/2 tsp red Chile flakes

30 grams toasted sesame oil

15 grams tamari 

30 grams lime juice

10 grams runny honey

Makes 4-5 servings

Instructions

Slice the cabbage into fine strips using a knife or a food processor. Add to a medium-sized bowl. 

Toast the sesame seeds or peanuts, then remove from heat and let cool before adding to the cabbage.

Grate the carrot and add to the cabbage.

Dice the cilantro and fresh hot pepper if using and add to the cabbage. 

Dice the garlic very finely or grate on a microplane and add to a small bowl. If using fresh ginger, do the same. 

Add the sesame oil, honey, tamari, lime juice, and chile flakes if using to the garlic and ginger. Mix to combine, then add the dressing to the cabbage. Mix together thoroughly.

Serve immediately. This slaw will not store well so try and avoid having leftovers.