Crunchy and nutty, this Asian cabbage salad is a mix of purple and green cabbage, carrots, peppers and cilantro with an irresistible almond ginger vinaigrette.
1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
1 cup shredded or julienned carrots (matchstick size)
1 red pepper, thinly sliced lengthwise into matchsticks
3 scallions, thinly sliced
1/3 cup chopped cilantro
1/4 cup chopped almonds
1 tablespoon sesame seeds
1 tablespoon natural almond butter
1 teaspoon minced fresh ginger
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon maple syrup
Pinch of salt
1/4 teaspoon black pepper
Combine the cabbage, carrots, peppers, scallions, cilantro, almonds and sesame seeds in a large bowl.
For the dressing, whisk together the almond butter, ginger, garlic, lime juice, oil, soy sauce, rice vinegar, salt and pepper in a small bowl.
Drizzle the dressing into the salad tossing to coat.
You can use a pre-shredded bagged coleslaw mix for a shortcut for the cabbage, carrots and peppers.