I guess I’m craving Asian flavors, because I just had to have an Asian slaw. A side bonus is that I have all this almond butter on hand (a gift from my mom) that I ‘m never sure what to do with. Now I know!
1/2 head napa cabbage, chiffonade
2 large carrots, grated
1/4 cup roasted almond butter
1 tablespoon apple cider vinegar
1 teaspoon ume plum vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1/4 teaspoon fresh ginger, zested ( I used a microplane])
7 drops stevia
1/4 cup toasted sesame seeds ( 2 tablespoons for dressing and 2 tablespoons for garnishing)
In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
Stir in 2 tablespoons of the sesame seeds.
Stir dressing into bowl with veggies.
Serve, topping with remaining sesame seeds.