Ingredients:

  • 4 medium-sized carrots, peeled and grated
  • 1 small red bell pepper, finely chopped
  • 1/2 cup red cabbage, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 small cucumber, finely chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon finely chopped fresh ginger
  • 1-2 fresh green chili peppers, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili paste
  • Salt and black pepper to taste

Instructions:

  1. Begin by peeling the carrots and grating them using a box grater or food processor fitted with a grating attachment. Finely chop the red bell pepper, cucumber, and ginger. Shred the red cabbage.
  2. In a large mixing bowl, combine the grated carrots, chopped red pepper, shredded cabbage, cucumber, chopped cilantro, and green chilies. Sprinkle the sesame seeds over the top.
  3. In a small bowl or jar, combine the olive oil, apple cider vinegar, soy sauce, honey, chili paste, salt, and pepper. Whisk or shake well until all ingredients are combined.
  4. Pour the dressing over the salad mixture. Use tongs or salad forks to gently toss everything together until evenly coated.
  5. Taste the salad and adjust the seasoning if necessary. You can add more chili paste for extra heat or honey for sweetness.
  6. Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve chilled or at room temperature.