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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 6 |
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I am on a coleslaw roll. In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can't get enough crunchy cabbage. /asian-slaw/ Ingredients:
1/2 head napa cabbage, chiffonade |
2 large carrots, grated |
1/4 cup roasted almond butter |
1 tablespoon apple cider vinegar |
1 teaspoon ume plum vinegar |
1 tablespoon sesame oil |
1 tablespoon lime juice |
1/4 teaspoon fresh ginger, zested (i used a microplane ) |
7 drops stevia |
1/4 cup toasted sesame seeds (2 tablespoons for dressing and 2 tablespoons for garnishing) |
Directions:
1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies).
2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
3. Stir in 2 tablespoons of the sesame seeds.
4. Stir dressing into bowl with veggies.
5. Serve, topping with remaining sesame seeds.
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