I love the versatility of slaws—the base ingredients give an incredible, refreshing crunch, and the dressings turn them into something totally different. Want a creamy dressing with lots of veggies? Green Goddess Slaw. A flavor-packed salad with a pop of color? Carrot Ginger Slaw. But this one is so perfectly simple, with a toasted sesame vinaigrette that pairs so well with fresh cilantro. You could serve it as a side salad or top a sandwich with it, or just eat it by the chipful.
Ingredients
2 heads baby bok choy
2 bulbs kohlrabi
1 head Napa cabbage
10 very thin scallions (or 3-5 regular size)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1 cup sliced almonds
1/3 cup sesame seeds
For the dressing
Juice of 2 lemons
1/3 cup olive oil
2 tablespoons sesame oil
1 tablespoon honey
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons white vinegar
1 large garlic clove, grated
Directions
Chop the end off the bok choy and cut into thin slices.
Pull the fronds off the kohlrabi and peel the exterior. Cut into thin slices with a mandoline, then stack up and thinly slice (like a julienne).
Thinly slice the Napa cabbage.
Add all the cut veggies to a large bowl and toss to combine.
Trim the scallions and cut into thin slices, add them to the bowl along with the cilantro and parsley.
Heat a small frying pan over medium heat and add the sesame seeds and almonds. Cook for 3 to 5 minutes, tossing occasionally, until the seeds and nuts are golden brown and fragrant. Pour them over the veggies in the bowl.
Whisk together all of the dressing ingredients until well combined, then pour over the slaw.
Mix thoroughly to get all of the veggies covered in dressing. Since the greens are fairly hearty, you can dress this ahead of time if you prefer, but store it in the fridge until you’re ready to eat.
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