Asian Cabbage Salad

For the Salad:

• 1/2 cup sliced or slivered almonds
• 1/4 cup roasted and salted peanuts
• ½ head green cabbage, finely sliced 
• ½ head red cabbage, finely sliced 
• 1 medium red bell pepper, thinly sliced
• 1 cup carrots, shredded (about 2)
• 1 cup shelled edamame 
• 1/2 cup cilantro, chopped
• sesame seeds, for serving

For the Dressing:

• ¼ cup rice vinegar
• 2 tablespoons honey or brown sugar
• 2 tablespoons Organic Original Coconut Aminos
• 1 tablespoon creamy peanut butter 
• 1 tablespoon fresh ginger, minced

1.  Preheat the oven to 350 degrees F. Spread the almonds and peanuts in a single layer on an ungreased rimmed baking sheet. Toast for 5 minutes, until fragrant. Toss halfway through. Immediately remove to a small bowl or plate to cool.

2.  In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.

3.  In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, seasoning sauce, peanut butter, and ginger. Pour over the salad and toss to coat. 

4.  Add the almonds and give the salad another toss. Top with sesame seeds and enjoy!