Paleo Asian Cabbage Salad

Source: www.sweetpeonyblog.com
Course: Dinner
Preperation time: 10min
Cooking Time: 0min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3 Fresh Green Onion, Chopped 0 0 1 1 0 0 2 2
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
2 Tablespoon(s) Apple Cider Vinegar 0 0 0 0 0 0 2 2
1/4 cup Coconut Aminos 0 0 0 0 0 0 0 0
1/4 cup Apple Cider Vinegar 0 0 0 0 0 0 3 3
1 Teaspoon Honey 0 0 1 1 0 0 5 5
1/4 cup Sesame Oil 0 0 0 0 14 14 120 120
1/2 Head Cabbage, Shredded 2 2 9 9 0 0 39 39
1/2 Head Red Cabbage, Shredded 2 2 10 10 0 0 44 44
3 Tablespoon(s) Sesame Seeds, Roasted 1 1 2 2 3 3 39 39
3/4 cup Almonds, Sliced 9 9 9 9 20 20 237 237
Total: Approximate Nutrition Info, Per Serving: 14 32 38 491
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Instructions

  1. In a large bowl, add the cabbages, green onions, and almonds. When adding the sesame seeds, slightly crush them between your fingertips (this releases more flavor). Mix everything together.
  2. In a small bowl, whisk together the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed.
  3. The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving. It tastes even better the next day.
  4. Enjoy!
Visit www.sweetpeonyblog.com for the full instructions.

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