Cabbage:

• 2 – 2 ¼ lb cabbage, shredded (roughly 6–7 cups)

Additional Vegetables:

• 3 scallions, sliced
• 1 cup cilantro, chopped (or sub Italian Parsley)

Dressing:

• 3 tablespoons olive oil
• 1–3 teaspoons toasted sesame oil
• ¼ cup rice wine vinegar
• 3 tablespoons sugar, maple syrup, honey, or coconut sugar
• 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
• 1 tablespoon fresh ginger, grated, or use ginger paste
• 1 garlic clove, grated or use garlic paste
• ½ teaspoon salt
• ½ teaspoon chili flakes or chili paste (optional)

Garnish:

• Toasted sesame seeds
• Roasted, crushed peanuts or cashews