1-First step: Prep the vegetables Start by shredding the cabbage if it is not already pre-shredded. You will need 2 to 2.25 pounds, which is about 6 to 7 cups. Place it in a large mixing bowl. Slice the 3 scallions and chop the 1 cup cilantro, or use Italian parsley if that works better for your taste. Add both to the bowl with the cabbage. If you want to save time, pre-shredded slaw mixes are a great shortcut. They are a smart choice for weeknights, potlucks, and meal prep. You can also add a handful of extra vegetables now if you want more color or a bigger batch.

2-Second step: Make the dressing In a small bowl, whisk together the 3 tablespoons olive oil, 1 to 3 teaspoons toasted sesame oil, 1/4 cup rice wine vinegar, 3 tablespoons sweetener, 1 tablespoon soy sauce, 1 tablespoon grated ginger, and the grated garlic clove if you are using it. Add the 1/2 teaspoon salt and the 1/2 teaspoon chili flakes or chili paste if you want some heat. Whisk until the dressing looks smooth and glossy. If you are using honey, maple syrup, or coconut sugar, make sure it fully blends in. You want the sweet, salty, and tangy notes to work together, not sit in separate layers.

3-Third step: Toss everything together Pour the dressing over the cabbage mixture. Use tongs or two large spoons to toss the slaw well so every piece gets coated. At this stage, the cabbage may look like a lot, but it will soften slightly as it sits and absorbs the dressing. That is exactly what you want. Take a quick taste. If it seems too sharp, add a bit more sweetener. If it tastes flat, add a pinch more salt. If you want a stronger sesame taste, add a tiny splash more toasted sesame oil. Small adjustments can make a big difference.

4-Fourth step: Add toppings and rest briefly Sprinkle the top with toasted sesame seeds, roasted crushed peanuts, or cashews. These toppings add crunch and make the slaw feel extra special. Let the bowl rest for about 5 to 10 minutes before serving so the flavors can blend. This resting time is short, but it matters. It helps the cabbage absorb the dressing without losing its crisp bite. If you are serving this at a gathering, you can let it sit a little longer and then give it one more toss right before it goes on the table.

5-Final step: Serve chilled or at room temperature Serve the slaw as a side dish, a topping, or a crunchy base for a bigger meal. It is great next to grilled proteins, tucked into wraps, or piled beside rice bowls. Since this recipe makes 6 servings, it is a nice fit for family dinners, lunches, or meal prep.