Crunchy Cabbage Slaw
Some of the best salads are the ones you don’t overthink.
I wanted something fresh and crunchy to go alongside my Korean rice bowl, so I pulled out the mandolin and shaved everything thin: purple cabbage, cucumbers, and carrots. Added scallions, chopped cilantro, and tossed the whole thing with a simple dressing using what I already had on hand.
Ingredients
• Purple cabbage, thinly shaved
• Cucumbers
• Carrots
• Scallions
• Cilantro
Dressing
• Extra virgin olive oil
• Coconut aminos
• Lime juice
• Rice vinegar
• Salt & pepper (Chili flakes optional)
Instructions:
Add all your veggies to a large bowl (I used a mandolin to make everything nice and thin)
Mix the dressing ingredients in a jar, mix well and drizzle. Season with salt and pepper and add more salt and lime juice as needed!
Let it sit for a few minutes before serving so the cabbage softens slightly while still keeping its crunch.
The mandolin makes a huge difference here. The thinner cuts give the salad that light, restaurant-style texture where every bite gets coated evenly in the dressing.
This is the kind of side dish that makes a heavier bowl feel balanced. It’s cold, crunchy, bright, and refreshing with rice and a savory meat.