Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 3 carrots
  • 3 cups shredded cabbage
  • 1/3 cup chopped scallions
  • 2 tbsp sesame oil
  • 3 tbsp almond butter
  • 2 tbsp lime juice
  • 1 1/2 tbsp Coconut Aminos ((or tamari/soy sauce))
  • 1 tbsp honey ((2 medjool dates for Whole30))
  • 1/2 tbsp fresh ginger
  • handful of cilantro
  • 1/2 cup of prawns (optional)

Instruction

  • In a small bowl whisk together sesame oil, peanut butter (or cashew butter), lime juice, coconut amines or tamari, honey (or other sweetener) and ginger. Set aside
  • If you are able to find shredded cabbage at the grocery store then I recommend buying that for ease. Otherwise to get the coleslaw into very thin strips I cut it in half and then use a cheese slicer to shred it.
  • Cut the carrots and peppers into very thin long strips, the thinner the better.
  • In a bowl mix together all of the vegetables, including the chopped scallions
  • Right before serving cook the prawns in a pan on medium high heat with a splash of sesame oil and lime juice.
  • While the prawns are cooking, pour the dressing over the salad and toss. To serve, top the salad with a few cilantro leaves and 3-4 prawns. Enjoy!