1/4teaspooncrushed red pepper flakes(optional; for spice)
1poundshredded cabbage(or a 1-pound bag of shredded coleslaw mixed veggies)
1largecarrot, peeled and shredded (1 cup; 143 grams)
3green onions, chopped (1/2 cup; 40 grams)
1cupfresh cilantro, chopped (19 grams)
In the bottom of a large bowl, combine the vinegar, sesame oil, tamari, olive oil, honey, almond butter (if using), garlic, ginger, and red pepper flakes, if using. Whisk well to combine. (You can also toss this in a blender to blend until smooth, if you prefer.) Taste and adjust any seasonings, as needed.
To the bowl of dressing, add in the shredded cabbage, carrots, green onions, and cilantro. Toss well to combine, and let the salad marinate for at least 10 minutes before serving.
Serve the salad with a sprinkling of sesame seeds on top. Leftovers can be tightly covered and stored in the fridge for up to 3 days, but if you plan on making this salad ahead of time for company, I recommend storing the dressing and vegetables separately for the best flavor and texture.
For a vegan salad dressing, swap the honey for maple syrup instead. To make the dressing creamy, try stirring in 1/4 cup of almond butter or peanut butter, too.