This Asian slaw adds the perfect amount of crunch and flavor to your day. The best part about this dish is it only gets better with time. The longer you let the slaw sit in the dressing to marinate, the better it will taste when you serve it. So if you make this for dinner, try to make leftovers for lunch the next day!

Asian Slaw


For the slaw

  • ½ head Napa cabbage chiffonade
  • 2 large carrots grated

For the dressing

  • ¼ cup creamy roasted almond butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon plum vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon lime juice
  • ¼ teaspoon fresh ginger zested


  • Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
  • 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


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