YUMMY. I was hesitant since I’ve never made a salad like this but my fear was all for naught. This slaw is good and more flavorful than I expected! Yay. Based on this recipe from the Kitchn.
3 Tbsp Almond Butter
3 Tbsp Rice Wine Vinegar
1 Tbsp Toasted Sesame Oil
1 Tbsp Tamari Sauce
1 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Tahini (if you have some)
Fresh ground Pepper
pinch Cayenne Pepper
3 cups shredded Green Cabbage
4 grated Carrots
4 Green Onions, sliced thinly
4 Radishes, halved and sliced thinly
1 Tsp Sesame Seeds
1/4 cup chopped/crumbled Almonds raw
Preparing this recipe is really about chopping and shredding the veggies. After that all veggies, almonds and sesame seeds get tossed together in a large bowl.
Next mix dressing ingredients together in a small container. If you are planning to eat this all in one day, feel free to pour the dressing into the veggies and mix it all up. Now you are ready to eat!
If you plan to keep this slaw for a few days I would recommend keeping the dressing separate and mixing it with the slaw as you eat, a spoonful at a time.
*Note: the original recipe called for peanuts, but I usually use almonds as my nut in recipes and used what I had in my home instead of buying new ingredients. It was still delicious!