|30 min||0 min||8|
|1/2 cup||Sesame oil (for sauce)|
|1/2 cup||Olive oil (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, scallion, ramp (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)|
Asian Cabbage Slaw:
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!
This sauce will keep well in the fridge, in an airtight container, for about 5 days.