A delightful and crunchy cabbage salad with a tangy Asian-inspired dressing.
Chop the green cabbage into thin strips and place them in a large mixing bowl.
Use a sharp knife to achieve even strips for a uniform texture.
Grate the carrots and add them to the bowl with the cabbage.
Grating the carrots finely helps them blend well with the cabbage.
Slice the green onions thinly and add them to the bowl.
Use the green and white parts of the onion for a balanced flavor.
Toast the sunflower and sesame seeds in a dry pan over medium heat until fragrant, then let them cool.
Stir the seeds frequently to prevent burning.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, minced ginger, and garlic.
Ensure the sugar dissolves completely for a smooth dressing.
Pour the dressing over the vegetables and toss to combine.
Toss gently to avoid bruising the vegetables.
Sprinkle the toasted seeds over the salad just before serving.
Adding the seeds last keeps them crunchy.
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