Asian Slaw

• 12 head napa cabbage, chiffonade
• 2 large carrots, grated
• 14 cup roasted almond butter
• 1 tablespoon apple cider vinegar
• 1 teaspoon ume plum vinegar
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 14 teaspoon fresh ginger, zested (I used a microplane)
• 7 drops stevia
• 14 cup toasted sesame seeds (2 tablespoons for dressing and 2 tablespoons for garnishing)

1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies).
2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly.
3. Stir in 2 tablespoons of the sesame seeds.
4. Stir dressing into bowl with veggies.
5. Serve, topping with remaining sesame seeds.

cabbage, carrots, butter, apple cider vinegar, vinegar, sesame oil, lime juice, fresh ginger, drops stevia, sesame seeds

Taken from www.food.com/recipe/asian-slaw-422093 (may not work)