Colorful Asian Cabbage Salad with Almond Butter Dressing
Colorful and crunchy, this cabbage salad has a creamy almond butter dressing with inspired flavors. Make it all ahead and toss with dressing when ready to serve. Great along side grilled chicken or steak and packs great for a picnic or party. Please see notes at then end on adapting for Histamine Intolerance.
1cupthinly sliced purple cabbageabout a ¼ of a head
¾cupgrated carrots3 medium
1cupred bell pepper (or red and yellow)thinly sliced
¼cupchopped cilantroor Italian parsley
Almond Butter Dressing
2 tablespoonscreamy almond or cashew butter
1tablespoonunseasoned rice vinegaror white vinegar
2teaspoonsoil of choicecoconut, MCT,
2 teaspoonslow sodium tamari or soy sauceor coconut aminos
1teaspoontoasted sesame oil
1teaspoonfinely grated ginger or pureed ginger from jar
1clovefinely chopped garlic
2teaspoonshoney
Instructions
Make the Salad
Trim white “v” core out of Napa cabbage leaves with a sharp knife. Gather softer part of leaves together and slice crosswise into thin strips or ribbons. Place in a large bowl.
Lay green and red cabbage flat and slice thinly into ribbons. Grate carrots on large hole of box grater. Slice peppers into thin strips (see post for photo help). Add all to bowl with Napa cabbage, along with chopped cilantro. Toss with almond butter dressing and serve.
Make the Dressing
Place all ingredients in a small bowl and stir until smooth, or use a blender. Thin with a little warm water if it's too thick. Toss with salad before serving with just enough dressing to coat leaves to your preference. Extra keeps well, covered and refrigerated for a week. You'll need about ⅓ cup for the salad.
Notes
Make it AheadRaw sliced vegetables will keep for a day or two well wrapped and refrigerated, so slice everything ahead and dress when you eat. It's a great make-ahead dish.Adapting for Histamine IntoleranceAll of these vegetables if you have histamine intolerance. For the dressing, use almond butter as cashews are are a histamine liberator for some people. If almonds are a problem, use tahini (sesame seed butter). Try white vinegar instead of the rice vinegar if that is a concern. If you are soy-free, try liquid coconut aminos instead of soy or tamari.