Asian almond slaw

Is it friday yet? Really?? WOOHOOO! We were supposed to get a snowicane... a snow storm and hurricane mixed together. So far not so much... this is a picture from Thursday morning... I'm writing this Thursday evening so it's rather possible when this posts I'll be burried under the snowicane... lets cross our fingers and hope it's not too bad :)


This dish has nothing to do with snow... I love an asian twist on cole slaw. My go to recipe is a tasty PB sauce for sure... but what if we mixed it up and used almond butter instead? The result... delicious!

Almond Asian Coleslaw
1/2 head green cabbage chopped into thin strips
2-3 carrots, sliced into thin strips using a vegetable peeler
3 Tablespoons almond butter
2 Tablespoons low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light brown sugar
Sprinkle top with sesame seeds

Chop and slice cabbage and carrots and place in a festive bowl. In a small bowl blend together almond butter through brown sugar. Once your sauce is all incorporated, pour over cabbage/carrot mixture and toss to coat. Refrigerate until ready to serve, then sprinkle with sesame seeds.

This stuff tastes even better the next day after it's had time to marinate.