Cabbage and Carrot Salad with Asian Sesame Dressing Recipe

The creamy sesame dressing is full of sweet, salty, and acidic flavors, and it adds a lot of flavor to this distinctive Asian coleslaw!

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Summer is all about tasty, vibrant salads. This one is completely craveable, with enough of crunch and a creamy sesame dressing that will keep you going back for more.

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YIELDS: 8 serving(s) Prep TIME: 15 mins TOTAL TIME: 15 mins. CAL: 173 Kcal

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INGREDIENTS FOR CABBAGE & CRUST SALAD: 6 cups green cabbage shredded 2 cups red cabbage shredded 2 carrots large carrots (or 2 cups), shredded 1/2 cup cilantro chopped 1/4 cup green onions finely chopped 1/2 cup cashews toasted, chopped 1 cup mango sliced thin or cut in chunks

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INGREDIENTS FOR CREAMY ASIAN SESAME DRESSING: 3 tablespoons SunButter No Sugar Added 6 tablespoons rice wine vinegar 3 tablespoons sesame oil 2 tablespoons coconut aminos 2 tablespoons lime juice freshly squeezed 1-2 tablespoons sriracha (look for Paleo), add to taste 1/2 teaspoon sea salt add to taste

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Step 1: Combine the Asian Sesame Dressing ingredients in a blender, food processor, or mason jar.

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Step 2: Process or shake the dressing until it has a smooth and creamy consistency. Set aside.

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Step 3: To a large bowl, combine the cabbage, shredded carrots, and herbs.

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Step 4: Pour the dressing over the salad's components. We usually start with about two-thirds of the dressing and serve the salad with extra dressing on the side. Toss the veggies with the dressing.

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Step 5: When ready to serve, top the salad with sliced mango, chopped cashews, and extra herbs.

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