Asian Slaw

I had a family gathering to go to and wanted to bring a cold salad. I thought maybe some sort of coleslaw but I'm not a huge fan of mayo-based slaw. Off I went to check what inspirations Pinterest had in store. 
Found some inspiration from onceuponachef . Thanks!

My boyfriend, not a cabbage or veggie person at all, went back for a second helping of this asian slaw. That's a success in my book. Getting others to eat all the veggies whenever possible is a goal of mine.

Asian Slaw

Serves 6 sides
 
Directions:

First I julienned all the veggies by hand, cabbage, pepper, carrots, snap peas and onions and then tossed all together in a large bowl. In a smaller bowl, mix all the dressing ingredients together well. Drizzle dressing over the slaw mix and blend together well. Put in the fridge to chill for a bit before you serve.

Dressing Ingredients

• 1/4 cup raw honey
• 1/4 cup avocado oil
• 1/4 cup rice vinegar
• 1 tbsp amino acids (Bragg's)
• 1/2 tsp tahini oil
• 1 tbsp crunchy almond butter
• 1/2 tsp Sriracha sauce (Thai hot sauce - optional)
• 1/4 tsp ground ginger
• 1 large garlic clove, minced

Slaw Ingredients

• 4 cups shredded cabbage (I did white and savoy)
• 1 cup carrots, thin sliced
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1/2 cup snap peas, chopped
• 1/4 cup onion, chopped