½ small head green cabbage (About 3 cups), finely sliced
½ small head red cabbage (About 3 cups), finely sliced
1 medium red bell pepper very thinly sliced
1 cup shredded carrots about 2 medium
1 cup frozen shelled edamame thawed
1/2 cup chopped fresh cilantro
For the Dressing:
¼ cup rice vinegar
2 tablespoons honey
2 tablespoons low sodium tamari or coconut aminos
1 tablespoon creamy peanut butter or almond butter
1 tablespoon minced fresh ginger
Preheat the oven to 350 degrees F° . Spread the nuts in a single layer on a rimmed baking sheet with parchment paper.
Toast for about 5 minutes or until fragrant and crisp. Toss ½ through and make sure to keep an eye on the nuts to prevent burning.
Remove the nuts and place in a small bowl to cool.
Next, In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
To prepare the dressing: In a medium mixing bowl, whisk together the dressing ingredients: rice vinegar, honey, tamari or coconut aminos, peanut butter or almond butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired.
Add the almonds and lightly toss the salad.
Feel free to serve immediately or you can wait a bit to allow the dressing to saturate the vegetables.
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