Preparation Steps

• Wash and peel the rainbow carrots. Use a vegetable peeler or mandoline to shave them into thin strips.
• Rinse the purple cabbage under cold water and shred it finely using a sharp knife or food processor.
• Rinse the fresh cilantro and chop it roughly. Set it aside.
• In a dry skillet over medium heat, toast the sesame seeds for about 2-3 minutes until golden. Stir frequently to prevent burning.
• In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), salt, and pepper until well combined.
• In a large mixing bowl, combine the shaved rainbow carrots, shredded cabbage, and chopped cilantro. Pour the dressing over the top and toss everything together until well coated.
• Sprinkle the toasted sesame seeds on top of the salad for additional crunch and flavor.
• Sample the salad, adjusting the seasoning with more salt or pepper if needed.
• Transfer the salad to a serving platter or bowl and enjoy!