Ingredients

The following ingredients have 2 Servings
  • 1 cup raw cashews
  • 1 medium head of cabbage
  • 1 red bell pepper (thinly sliced)
  • 1 carrot (shredded or grated)
  • 1 small onion (thinly sliced)
  • 2 green onions (chopped)
  • 1 tbsp toasted sesame seeds
  • Sea salt (to taste)
  • 2 garlic cloves (minced)
  • 1/2 inch fresh ginger (minced)
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce (or replace with coconut aminos, for vegan)
  • 1/4 tsp ground black pepper
  • Optional: 1/4-1/2 tsp coconut sugar (omit for Whole30)

Instruction

  • Heat a skillet over medium heat. 
  • Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.
  • Remove from heat and let the cashews cool, then chop roughly into smaller pieces. 
  • Quarter the cabbage. Remove the core and thinly slice each quarter crosswise. 
  • Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.
  • Whisk together all the ingredients for the dressing. 
  • Pour over the vegetables and mix together well until everything is coated in the dressing. Make sure to squeeze the cabbage a bit to wilt while mixing.
  • Taste and add salt, if needed.
  • Sprinkle with sesame seeds right before serving.