Servings: 6 to 8 Servings
Cabbage and Carrot Slaw with Almond Butter Vinaigrette
Ingredients
Almond Butter Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1/4 cup Nature’s Intent Apple Cider Vinegar
- 1 clove garlic, minced
- 1 1/2 tablespoons almond butter
- 1 1/2 tablespoons honey
- 1 teaspoon salt
- pinch of ground black pepper
Cabbage and Carrot Slaw
- 1/2 medium head of red cabbage, about 3/4 to 1 pound
- 1/2 medium head of savoy cabbage, about 3/4 pound
- 2 large carrots, about 6 ounces
- 2 stalks of scallions, sliced
- 1/3 to 1/2 cup sunflower seeds
- 1 large avocado, cubed
Instructions
- Using a fork or whisk, mix together the ingredients for the vinaigrette in a bowl. It can take a little while for the almond butter to break apart. Just keep stirring, and it will eventually blend nicely into the vinaigrette. Set it aside.
- Slice the cabbage into 1 1/2-inch chunks. Slice each chunk into thin strips, about 1/8 to 1/4-inch wide. Peel the carrots and chop the carrots into matchstick pieces. Transfer the cabbage, carrots and scallions to a large mixing bowl. Quickly toss the vegetables.
- Toast the sunflower seeds on a pan over medium heat. The seeds should be ready in 2 to 3 minutes. Stir frequently to keep the seeds from burning. Transfer the seeds to the bowl with the vegetables.
- Add the cubed avocado to the bowl. Drizzle about 2/3 of the vinaigrette over the vegetables and toss everything together. Taste and adjust the seasoning to your liking, adding more vinaigrette or a pinch of salt, if necessary.
Notes
NUTRITION INFORMATION: Amount for 1/6th of Recipe: Calories: 184, Total Fat 12.8g, Saturated Fat: 1.6g, Sodium: 437mg, Cholesterol: 0mg, Total Carbohydrate: 17g, Dietary Fiber: 3.8g, Sugar: 10.2g, Protein 13.4g
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