1 medium napa cabbage, finely sliced 8 large lacinato kale leaves, stems and thick center stem trimmed away 1 red bell pepper, sliced into long, thin strips 10 green onions, sliced thinly on the diagonal and reserving half for garnishing 1 can full-fat coconut milk (Native Forest brand is BPA-free) 1 cup packed fresh mint leaves * see notes ¼ cup fresh lime juice 1- 2 tablespoons fresh ginger, grated 2 cloves garlic, minced ¼ teaspoon Himalayan or Celtic sea salt 3 tablespoons raw almond butter (roasted almond butter will give it a different flavor) * see notes ⅛ teaspoon cayenne pepper or to taste
For garnish: Reserved scallions Sliced almonds
In a large bowl, toss together the cabbage, kale, red pepper and half the scallions until nicely combined.
In a high speed blender, blend the coconut milk, mint, lime juice ginger, garlic, salt and cayenne pepper until smooth. Add the almond butter and process until fully incorporated.
Pour the blended dressing over the vegetable mixture and toss gently to evenly coat the veggies.
You can serve the slaw in a big serving bowl or plate 4 individual servings. Top with garnishes if desired and serve immediately.
Notes:
For a different flavor you can substitute: 3 tablespoons peanut butter for the almond butter ½ cup cilantro for the mint Peanuts for garnish instead of sliced almonds Also, Blend 1 tablespoon of tamari to the dressing if using peanuts