Serves
4-6
INGREDIENTS
- 1 head thinly sliced napa cabbage
- 1⁄2 medium julienned red onion
- 2 scallions thinly sliced bias cut
- 2 julienned carrots bias cut
Dressing
- 1⁄2 cup rice wine vinegar
- 1⁄2 cup lime juice
- 3 tablespoons honey
- 1 tablespoon Gochujang paste
- 1 cup toasted sesame oil
- 3 teaspoons kosher salt
- 1 teaspoon fresh ground peppercorns
Garnish
- 1⁄2 cup sunflower seeds
- 2 tablespoons white sesame seeds
METHOD
Slaw
- Remove any wilted cabbage leaves from the Napa Cabbage. Cut head of Napa Cabbage in half. Cut out the core and slice both Cabbage halves lengthwise into thin slices in a bowl.
- Cut medium onion in half and slice thinkly, place it in a bowl with sliced Cabbage.
- Trim, wash, and peel remaining ingredients, slice as per recipe, and place items in a bowl with onions and cabbage.
Dressing
- Place all ingredients in a small bowl except oil, salt, and pepper. Measure oil and using a whisk, slowly drizzle oil into a small bowl and whisk until vinaigrette consistency is achieved. Seasoning to taste with salt and pepper.
Garnish
- Add dressing to a slaw mixer and then garnish with sunflower seeds and sesame seeds.