4 cups shredded cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup finely chopped cilantro
1/2 cup roasted, sliced almonds
1/4 cup finely sliced green onions
1/4 cup almond butter
1/4 cup rice wine vinegar
2 tablespoons honey (see notes for Whole30 substitution)
1 tablespoon sesame seed oil
1 tablespoon olive oil
1 tablespoon coconut aminos
1 tablespoon lime juice (from about 1 lime)
2 teaspoons minced ginger (or ginger powder)
1/4 teaspoon salt
Kitchen Equipment Needed:
In a large mixing bowl, combine all the coleslaw ingredients.
Pour desired amount of dressing (it may not need all of it), over the coleslaw. Stir to combine. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Serve cold. I love serving this with my paleo thai chicken satay skewers!
For Whole30, substitute 3 (or more to taste) soft, pitted dates. Make the sauce in a high speed blender to make the satay sauce so it will puree the dates. Follow the rest of the recipe as usual.