Napa Cabbage Slaw
Napa Cabbage in a toasted sesame dressing - Makes about 8-10 servings.
1 tablespoon honey (can add more to taste)
4 tablespoons rice vinegar
3 tablespoons plain sesame oil or avocado oil
3 tablespoons toasted sesame oil
2-3 tablespoons coconut aminos or tamari
4 tablespoons peanut butter or almond butter (optional)
1 teaspoon minced ginger
1 clove minced garlic
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots, grated
4 green onions, sliced
1/3 cup roasted peanuts or sliced almonds
Whisk together honey, coconut aminos/ tamarin, garlic, and ginger rice vinegar in a large bowl.
Slowly whisk in oils until well blended and emulsified.
- Mix in nut butter with dressing.
Add cabbage, carrots, green onions, and almonds or peanuts and toss to combine.
Coleslaw may be made a day ahead, covered and chilled until ready to serve.