Serves 4
  • 4 cups shredded cabbage (1 small head)
  • 1 large carrot, peeled and grated
  • ½ cup minced red onion
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut oil
  • 1 tablespoon rice wine (such as mirin or sake)
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil plus more to taste
  • Salt and freshly ground black pepper to taste

Combine cabbage, carrot, onion and herbs in a bowl and toss well. Combine vinegar, peanut oil, wine, honey and sesame oil in a small bowl and whisk together. Pour over salad and mix well. Season with salt and pepper and refrigerate for 1 hour before serving.