No measuring with this recipe ! It is a classic little bit of this, little bit of that until it tastes just right to YOU.

  • Red Cabbage
  • Green cabbage
  • carrots
  • kohlrabi
  • I start with the cabbages to determine how much I am making. You can make it with equal amounts of all vegetables or 2 cabbage to 1 of other vegetables
  • Slice thin like you are making slaw. Or chop fine. 

Dressing:

  • Reduced Sodium Tamari
  • Brown Rice Vinegar
  • Toasted Sesame oil
  • Sesame oil
  • Mae Ploy sweet chili sauce
  • Fresh lime juice
  • Almond butter ( creamy or chunky) OR Peanut Butter
  • honey ( optional)
  • garlic
  • fresh ginger
  • For a smallish salad,  In a blender:

Start with 4 ounces tamari

  • Maybe 2 ounces of toasted sesame oil
  • Then add a couple cloves of garlic and a 1 inch  piece of peeled ginger
  • A little bit of all of the above 
  • Blend to combine
  • Taste 
  • Add 
  • Blend 
  • Taste

You should be able to taste all the flavors you have added. The almond butter will make it creamy, the tamari adds salt , lime & vinegar make it pop, Sesame oil gives it that asian, nutty flavor, Mae Ploy is sweet and a little hot.  honey will add sweetness and helps smooth out the over all taste.

Add little bits at a time and you will find just the right mix for you.

Toss with shredded vegetables and generously sprinkle with chopped toasted almonds. (or peanuts).

This dressing is also a delicious dipping sauce for satay, fresh rolls or a green salad