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Cabbage & Carrot Slaw with Almond Butter Vinaigrette

Recipe courtesy of Healthy Nibbles & Bits

Served as a side dish or a tasty sandwich topper, this slaw is a star

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

Light, bright and crunchy—that's what this slaw is all about. With cabbage, carrots, scallions and good (tasty) fats like fresh avocado, this dish is great for meal prep or a quick lunch.

Cabbage & Carrot Slaw with Almond Butter Vinaigrette

Almond Butter Vinaigrette:

¼ cup extra virgin olive oil

¼ cup Nature’s Intent Organic Apple Cider Vinegar

1 garlic clove, minced

1½ Tbsp. almond butter

1½ Tbsp. honey

1 tsp. salt

black pepper, freshly ground, a pinch

 

Cabbage and Carrot Slaw:

½ medium head red cabbage, about ¾ to 1 lb.

½ medium head savoy cabbage, about ¾ lb.

2 large carrots, about 6 oz.

2 stalks scallions, sliced

⅓ -½ cup sunflower seeds

1 large avocado, cubed

  1. Using a fork or whisk, mix together the ingredients for the vinaigrette in a bowl. It can take a little while for the almond butter to break apart. Just keep stirring, and it will eventually blend nicely into the vinaigrette. Set it aside.
  2. Slice the cabbage into 1½-in. chunks. Slice each chunk into thin strips, about ⅛ to ¼-in. wide. Peel the carrots and chop the carrots into matchstick pieces. Transfer the cabbage, carrots and scallions to a large mixing bowl. Quickly toss the vegetables.
  3. Toast the sunflower seeds on a pan over medium heat. The seeds should be ready in 2 to 3 minutes. Stir frequently to keep the seeds from burning. Transfer the seeds to the bowl with the vegetables.
  4. Add the cubed avocado to the bowl. Drizzle about ⅔ of the vinaigrette over the vegetables and toss everything together. Taste and adjust the seasoning to your liking, adding more vinaigrette or a pinch of salt, if necessary.
  5. Tip: You can prepare nearly all of the salad the day before. Chop the cabbage, carrots and scallions, mix it all together and refrigerate the vegetables (undressed) in a plastic bag or container. You can also make the vinaigrette ahead. Depending on the temperature of your fridge, the olive oil and almond butter might solidify. When you are ready to serve, just let the dressing sit at room temperature for 15 to 20 minutes. This should warm up the olive oil. Give everything a stir before tossing with the vegetables.

ACV TIP #37: 1 part ACV + 4 parts oil + fresh herbs = an easy and delicious vinaigrette.