Ingredients

The following ingredients have 4 Servings
  • 2 Cups Nappa cabbage, (shredded (about 1/4 of a cabbage))
  • 2 Cups Red cabbage, (shredded (about 1/4 of a cabbage))
  • 1 1/2 Cups Bok choy leaves, (shredded)
  • 3/4 Cup Grated carrot, (tightly packed (about 1 large carrot))
  • 3/4 Cup Cilantro, (roughly chopped and lightly packed)
  • 1/2 Large red bell pepper, (diced)
  • 1/2 Cup Water chestnuts, (diced)
  • 1/2 Cup Bamboo shoots, (diced)
  • 1/2 Cup Green onions, (sliced)
  • Sea salt, (to taste)
  • 1/2 Cup Natural creamy almond butter
  • 3 Tbsp Fresh lime juice
  • 2 Tbsp Avocado oil
  • 2 Tbsp Coconut aminos ((or soy sauce))
  • 1 Tbsp Toasted sesame oil
  • 1 Tbsp Sriracha
  • 2 tsp Honey ((or agave for vegan))
  • 2 tsp Rice vinegar
  • 2 tsp Fresh ginger, (minced)
  • Sea salt, (to taste)

Instruction

  • Mix all the salad ingredients in a large bowl until well combined. 
  • In a large bowl, whisk all the dressing ingredients until smooth and creamy. Season to taste with sea salt.
  • Pour the dressing over the coleslaw and stir until well mixed and coated. Cover and refrigerate for at LEAST 1 hour, but a few hours is best!
  • Once chilled, season to taste with salt and DEVOUR!