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Asian Cabbage Salad

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Prep Time 20 mins
Total Time 20 mins
Course Dairy Free, Grain/Gluten Free, Paleo, Raw, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 2

Ingredients
  

  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 3 carrots
  • 3 cups shredded cabbage
  • 1/3 cup chopped scallions
  • 2 tbsp sesame oil
  • 3 tbsp peanut butter sub cashew butter if Paleo
  • juice from 1 lime
  • 1 1/2 tbsp Coconut Aminos or Tamari
  • 1 tbsp honey (sub for Orange juice to make Whole30)
  • 1/2 tbsp fresh ginger
  • handful of cilantro or coriander for those of you in the UK
  • 1/2 cup of prawns optional

Instructions
 

  • In a small bowl whisk together sesame oil, peanut butter (or cashew butter), lime juice, coconut amines or tamari, honey (or other sweetener) and ginger. Set aside
  • If you are able to find shredded cabbage at the grocery store then I recommend buying that for ease. Otherwise to get the coleslaw into very thin strips I cut it in half and then use a cheese slicer to shred it.
  • Cut the carrots and peppers into very thin long strips, the thinner the better.
  • In a bowl mix together all of the vegetables, including the chopped scallions
  • Right before serving cook the prawns in a pan on medium high heat with a splash of sesame oil and lime juice.
  • While the prawns are cooking, pour the dressing over the salad and toss. To serve, top the salad with a few cilantro leaves and 3-4 prawns. Enjoy!