| 16 | 30 | 433 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 8 |
| 1/2 cup | Sesame oil (for sauce) |
| 1/2 cup | Olive Oil, Extra Virgin (can use avocado oil, for sauce) |
| 3 tbsp | Soy sauce, tamari (Can use Bragg's Aminos, for sauce) |
| 2 whole lime(s) | Lime juice (fresh) (for sauce) |
| 3 tbsp | Almond butter (for sauce) |
| 2 tbsp | Maple syrup, pure (for sauce) |
| 1 tbsp | Hot pepper (chili) flakes (for sauce) |
| 1/4 cup | Water, filtered (if emulsification is desired, for sauce) |
| 1 cabbage | Napa cabbage, raw (thinly sliced) |
| 6 large | Carrots (shredded) |
| 1/2 cup | Green onion (finely chopped. Can use chives) |
| 1/2 cup | Cilantro (coriander) (finely chopped) |
| 1 medium pepper(s) | Red bell pepper (thinly sliced or chopped) |
| 1/4 cup | Sesame seeds |
| 1/4 cup whole | Almonds, raw (chopped) |
| 1 fruit | Lime (cut into wedges) |
Awesome Sauce:
ADD:
Asian Cabbage Slaw:
Quick Tip:
Try adding mandarin segments or sliced mango for a burst of added sweetness.
And, for a heartier meal, combine this salad with brown rice, buckwheat noodles or edamame.
For the emulsified/thicker sauce, add the water at the end while continuing to blend.
You’ll see it instantly starts to form a thicker and lighter-coloured mayo-like consistency. Fun!
Storage:
This sauce will keep well in the fridge, in an airtight container, for about 5 days.
| Fruit | 0.2 |
| Meat Alternative | 0.5 |
| Vegetables | 3.9 |
