Asian Slaw

I am on a coleslaw roll. In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can't get enough crunchy cabbage. http://www.elanaspantry.com/asian-slaw/

• Ready In: 7 mins
• Serves: 2-4
• Yields: 1 slaw

Ingredients

• Slaw

• 1⁄2 head napa cabbage, chiffonade
• 2  large carrots, grated

• Dressing

• 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)

Directions

1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies).
2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
3. Stir in 2 tablespoons of the sesame seeds.
4. Stir dressing into bowl with veggies.
5. Serve, topping with remaining sesame seeds.