Asian Slaw with Red Chili “Peanut” Dressing

By JuanitaH

Ingredients

• Asian Slaw:
• 5 cups chopped Napa cabbage
• 1 cup chopped purple cabbage
• 4 carrots, julienne cut (This is my favorite tool for that: peeler, julienne blade )
• 4 scallions, sliced
• 3 oranges, supremed (or sliced)
• Dressing:
• 3 tablespoons water
• 2 teaspoons golden flax, freshly ground
• 2 tablespoons raw almond butter
• 2 tablespoons Braggs Liquid Aminos, or low sodium tamari
• 1 tablespoon grade B pure maple syrup
• 2 teaspoons raw apple cider vinegar
• 1 teaspoon garlic chili sauce (see below)
• Raw HOT Chilli Garlic Sauce:
• 6 ounces hot chilies, chopped
• 3 cloves garlic, chopped
• 1/2 teaspoon Himalayan salt
• 1 1/2 teaspoon coconut crystals (or sweetener of choice)
• 1 1/2 tablespoons raw apple cider vinegar

Preparation

Step 1

Asian Slaw:
1. Toss all ingredients in large bowl.

2. Pour dressing over cabbage mixture and stir to coat.

Dressing:
1. Combine ground flax and water and let stand until softened.

2. Combine flax mixture with all other ingredients. Whisk until smooth.

Raw HOT Chili Garlic Sauce:
1. Put all ingredients in food processor and pulse until a coarse texture is achieved. Let stand for 30 minutes to meld flavors. This is HOT so use sparingly.