Summer salad swap! Spice up your next summer potluck or BBQ with this Thai pineapple-cabbage slaw with almond dressing!
Ingredients:
For the slaw:
5 cups cabbage (I used green and purple), thinly sliced
3 bell peppers, any colour, thinly sliced
2 medium carrots, shredded
1.5 cups thinly sliced pineapple
1/2 cup thinly sliced red onion
2 cups fresh herbs, lightly packed (I used half mint and half basil, though cilantro would also be good), chopped
1/4 cup toasted almonds, chopped
For the dressing:
1/2 cup almond butter (crunchy or smooth- whatever you have!)
2.5 tbsp lime juice
2 tbsp sesame oil
2 tsp low sodium tamari (or soy sauce)
2 tsp honey
2 tsp sambal oelek (or more, to taste)
1 tsp rice vinegar
2 cloves garlic, grated
Thumb-size piece of ginger, grated
6 tbsp water, to thin (or more for desired consistency)
Directions:
Place all slaw ingredients (except almonds) into a large bowl and toss to combine.
In a separate small bowl, place all dressing ingredients and stir to combine. Pour over slaw and toss well. Top with toasted almonds!
