Asian Cole Slaw

Slaw:

½

head Napa cabbage, chiffonade

2

large carrots, grated

Dressing:

¼

cup

roasted almond butter

1

Tbs

apple cider vinegar

1

tsp

ume plum vinegar

1

Tbs

sesame oil

1

Tbs

lime juice

¼

tsp

fresh ginger, zested (I used a microplane ]

7

drops stevia

¼

cup

toasted sesame seeds (2 tablespoons for dressing and 2 tablespoons for garnishing)

1

Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)

2

In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly

3

Stir in 2 tablespoons of the sesame seeds

4

Stir dressing into bowl with veggies

5

Serve, topping with remaining sesame seeds

Nutrition Facts

Serving size: Entire recipe (23.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

839.58

Calories From Fat (70%)

585.51

% Daily Value

Total Fat 69.4g

107%

Saturated Fat 8.01g

40%

Cholesterol 0mg

0%

Sodium 159.85mg

7%

Potassium 1503.23mg

43%

Total Carbohydrates 47.66g

16%

Fiber 11.21g

45%

Sugar 8.11g

 

Protein 21.01g

42%

Source

Source: recipe printed from Elana’s Pantry: http://www.elanaspantry.com/asian-slaw