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Crunchy Asian Slaw

Ingredients

• ½ Head Napa Cabbage
• ½ Head Red Cabbage
• ¼ Cup Almonds, toasted
• ¼ Cup Fresh Basil
• ¼ Cup Fresh Cilantro
• 2 Carrots
• ½ Cup Bean Sprouts
• 2 Tablespoons Sesame Seeds, toasted
• 2 ⅔ Tablespoons Rice Vinegar
• 1 Teaspoon Honey
• 2 Teaspoons Sesame Oil
• ⅔ Teaspoon Soy Sauce
• ⅔ Teaspoon Rice Vinegar
• 1 Tablespoon Unsalted Creamy Peanut Butter
• 2 ½ Tablespoons Coconut Milk (carton, not can)
• ⅔ Teaspoon Honey
• ½ Clove Garlic
• ¼ Inch Ginger
• ⅛ Teaspoon Crushed Red Pepper
• ⅛ Teaspoon Salt

Steps to Prepare

1. Make the Sesame Vinaigrette by whisking together 2 2/3 tablespoons of rice vinegar, a teaspoon of honey or agave, and 2 teaspoons of sesame oil in a bowl and set aside.
2. To make the Thai Peanut Dressing, add the soy sauce (or tamari), 2/3 teaspoon of rice vinegar, peanut butter, coconut milk, 2/3 teaspoon of honey, garlic, ginger, red pepper flakes, and salt into a NutriBullet or high speed blender and process until smooth, about 30 seconds.
3. Using the Slicer Blade, slice the napa cabbage, red cabbage, and toasted almonds. With the same blade, chop fresh basil and cilantro. Set aside.
4. Using the Shredder Blade, grate the scrubbed carrots and set aside.
5. Add shredded Napa and purple cabbage, shredded carrots, bean sprouts, basil, cilantro, sesame seeds, and sliced almonds into a large bowl.
6. Pour both sesame and peanut dressings over the chopped vegetable mixture before serving and toss to coat evenly.
7. Enjoy!