Oz Rainbow Slaw with Black Sesame Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A playful nod to The Wizard of Oz, featuring a color-contrast slaw with vibrant vegetables and a nutty black sesame dressing. This asian-inspired salads (vegan) ready in about 15 minutes blends head Napa cabbage, head red cabbage, carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 head Napa cabbage
• 1/4 head red cabbage
• 1 cup carrots
• 1/2 cup red bell pepper
• 1/2 cup radishes
• 2 tbsp black sesame seeds
• 1 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp rice wine
• 1/4 tsp garlic powder
• 1/4 tsp coarse sea salt
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Thinly slice Napa cabbage and red cabbage into fine shreds, then place in a large bowl. Julienne 1 cup carrots (matchstick size) and add to the bowl, followed by 1/2 cup diced red bell pepper and 1/2 cup thinly sliced radishes.
2. Step 2: In a small bowl, toast 2 tbsp black sesame seeds in a dry skillet over medium heat for 2 minutes until golden and aromatic, then transfer to a mortar and grind with a pestle until coarsely crushed.
3. Step 3: Whisk together 1 tbsp toasted sesame oil, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp rice wine, 1/4 tsp garlic powder, 1/4 tsp coarse sea salt, and the ground black sesame seeds until emulsified and glossy.
4. Step 4: Pour the dressing over the slaw, toss vigorously for 2 minutes until vegetables are evenly coated and the dressing begins to cling, then sprinkle with 2 tbsp chopped fresh cilantro just before serving.