Recipes

[LoLa]

Thai Slaw

This slaw is such a nice alternative to those heavy, thick coleslaws. The recipe calls for almond butter but I've substituted peanut butter at times and it was still delicious.

Slaw
4 cups Napa cabbage, finely shredded
2 cups red cabbage, finely shredded
1 cup carrot, finely shredded
1 tbsp fresh mint, minced
1 tbsp fresh cilantro, minced (or parsley)

Dressing
1/2 c almond butter
1/4 c coconut oil
1 tbsp agave nectar
Zest and juice of one lime
1 tsp minced ginger
1 clove garlic, minced
1/2 tbsp crushed red pepper
1/4 tsp salt

Combine all dressing ingredients in a small food processor. Process until well combined. In a large bowl, combine all slaw ingredients. Pour dressing over slaw ingredients and toss well. Allow to rest in the fridge for at least 2 hours before serving. Enjoy!!

Serves 4