Hot Days Slaw with nut butter

Nut butter makes this slaw sweet and creamy.  

Any color cabbage works for this quick and easy recipe, and the other ingredients and herbs are flexible.  

Hot Days Slaw With Nut Butter

Serves 4+ as a side

INGREDIENTS

Slaw-

• 1 small or ½ of a medium cabbage, shredded (sliced very thin)
• 3-6 medium sized raw roots, shredded or quartered and sliced thin (radish, daikon, beet, turnip, carrot, etc.)
• Optional- 1 small apple, shredded or sliced thin
• 1 clove of garlic, minced (sub garlic scapes or green garlic)
• Handful of fresh herbs, chopped (parsley, cilantro, basil, green onions, etc!)
• 2-4 large leaves — kale, collards, chard, chopped very thinly. 
• 1/4 cups nuts of choice, roasted or raw (peanuts, cashews, or almonds work great!)

Dressing – 

• 1/4 cup nut or seed butter of choice (diy nut butter in notes below)
• 3 Tablespoons Olive oil or Sesame oil
• 2 Tablespoons liquid aminos, coconut aminos, or soy sauce, OR 2 additional Tablespoons oil
• 3 Tablespoons Rice Vinegar, Apple Cider Vinegar, Lemon Juice, or Lime Juice.
• 1 teaspoon grated fresh ginger, or powdered ginger
• Spicy peppers or red pepper flakes to taste
• Salt and Pepper to taste

1. In a small bowl, food processor, or blender, mix all dressing ingredients until smooth.  Add a little extra vinegar and oil, or water if needed to thin dressing.  
2. In a large salad bowl, combine all of the slaw ingredients and the dressing and mix well (I use my hands and end up massaging the cabbage slightly as I mix, which helps it break down a little).
3. Serve and enjoy!  You can make ahead and keep covered in the fridge for a day, too.  

NOTES:

• If you have a food processor, making your own nut butter can be easy!  Add at least 1 cup of nuts to your food processor, and process until smooth.  This takes 5-10 minutes sometimes.  You will probably have to stop the food processor a few times and push down the nut butter as it gets clumpy, before it gets smooth.  If it’s just not getting smooth, add a drizzle of olive oil and blend again.  

• For a more traditional “cole slaw,” leave out the ginger, and use olive oil and apple cider vinegar or lemon juice as your acid.  

• Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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