Ingredients
The Coleslaw:
- 2 cups napa cabbage shredded (about 1/4 of a cabbage)
- 2 cups red cabbage shredded (about 1/4 of a cabbage)
- 1 1/2 cups bok choy leaves shredded
- 3/4 cup carrot grated and tightly packed (about 1 large carrot)
- 3/4 cup cilantro roughly chopped and lightly packed
- 1/2 large red bell pepper diced
- 1/2 cup water chestnuts diced
- 1/2 cup bamboo shoots diced
- 1/2 cup green onions sliced
- sea salt to taste
The Dressing:
- 1/2 cup natural creamy almond butter
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos (or soy sauce)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 2 teaspoons honey (or agave to make vegan)
- 2 teaspoons rice vinegar
- 2 teaspoons fresh ginger minced
- Sea salt to taste
Instructions
- Mix all the coleslaw ingredients in a large bowl until well combined.
- In a large bowl, whisk all the dressing ingredients until smooth and creamy. Season to taste with sea salt.
- Pour the dressing over the coleslaw and stir until well mixed and coated. Cover and refrigerate for at least 1 hour. Up to 4 hours is best.
- Once chilled, season to taste with salt and enjoy.
