Ingredients
Scale
- 1 small head of cabbage - sliced very thin
- Handful of fresh basil leaves - julienned
- Handful of fresh mint leaves - julienned
- 1 bunch of scallions - grilled and chopped
- 2 tbs. of sesame seeds - toasted
- 2 tbs. of shredded coconut - toasted
- 3 tbs. able cider vinegar
- 1 tbs. sesame oil
- 1 tsp. black pepper
- 1 inch piece of fresh ginger - grated
- 1 tsp. salt
- 1 tsp. Gochugaru (Korean red pepper flakes)
- 2 tsp. sugar
Instructions
- Heat a small cast iron frying pan dry, and place the scallions in the pan to get a nice char. Set the scallions aside and then slice.
- Again, heat a small cast iron frying pan and place the sesame seeds and shredded coconut in the dry pan and let the sesame seeds and coconut get slightly golden. Set aside until ready to put into the slaw.
- Slice the cabbage very thin and place in a large bowl, add the julienned basil and mint and toss.
- Add the sliced grilled scallions and toss.
- Add the toasted coconut and sesame seeds and toss.
- In a small bowl mix together the vinegar, sesame oil, black pepper, gogucharu, grated ginger, sugar and salt and stir.
- Add to the salad and toss.
- If you would like more dressing make a second batch and add to the slaw and toss.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: Asia
