1/4 cup sesame oil (can replace with additional olive oil) (FS- 1 tbsp)
1 cup almond butter or tahini* (¼ cup)
½ cup naturally fermented soy sauce (2 tbsp)
½ cup raw honey (2 tbsp)
For the Salad
2 medium green cabbages, thinly sliced (FS- ½ a cabbage)
1 small red cabbage, thinly sliced (FS- ¼ red cabbage)
1 small napa cabbage, thinly sliced (FS- ¼ napa cabbage)
4 orange or red bell peppers, thinly sliced (dice 1 bell pepper)
1 bunch green onions, chopped (3-4 green onions)
1 bunch fresh cilantro, chopped (½ cup fresh cilantro)
½ cup toasted sesame seeds to top (2 tbsp)
Put the garlic and fresh ginger in a blender and pulse until finely minced. Place the remaining sauce ingredients in a blender and whirl until it is smooth. Set the dressing aside to allow the flavors to mingle.
Use a slicing tool on a food processor and slice the cabbages. Slice the peppers into thin julienne strips.
Chop the green onions and cilantro. Combine the salad ingredients, add the sauce right before serving and top with sesame seeds (to toast sesame seeds place on a cookie sheet and put in the oven at 350F for 5 or so minutes, keep an eye on them).
I really wanted to use tahini, but I couldn’t find any in the two stores we did our shopping in. I imagine that peanut butter would be really tasty here too, although you may want to reduce the peanut butter to ¾ cups as it is a much stronger flavor.