vegan asian salad

Ingredients

Dressing
• 4 Tablespoons rice wine vinegar
• 2 Tablespoons olive oil
• 2 Tablespoons sesame oil
• ¼ cup + 2 Tablespoons creamy almond butter
• 3 Tablespoons liquid aminos
• 3 Tablespoons Lakanto or coconut sugar
• 2 Tablespoons fresh ginger root, minced
• 1 clove of garlic, minced
• 2 capsules of Organixx ProBiotixx+ (optional)
• Freshly ground black pepper, to taste
• 1 Tablespoon sesame seeds

Greens
• 5 cups green cabbage, thinly sliced (about ½ cabbage)
• 2 cups red cabbage, thinly sliced (about 1/3 cabbage)
• 2 cups romaine lettuce, thinly sliced
• 1 red bell pepper, chopped or thinly sliced
• 2 carrots, shredded or thinly sliced
• ½ cup sliced almonds
• 4-5 green onions, chopped
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a medium bowl, whisk together the rice vinegar, oils, almond butter, liquid amino acids, sweetener, ginger, garlic, Probiotixx+, black pepper, and sesame seeds. Taste and adjust seasonings if needed.
2. In a large bowl, mix the cabbages (washed & well-dried), lettuce, red bell pepper, carrots, almonds, green onions, and cilantro.
3. When ready to serve, add the dressing and toss well or serve with the dressing on the side.

Notes

https://organixx.com/healthy-asian-salad-recipe/