cabbage and carrot slaw with pea shoots
Almond Butter Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup Apple Cider Vinegar
1 clove garlic, minced
1 1/2 tablespoons almond butter
1 1/2 tablespoons honey
1 teaspoon salt
pinch of ground black pepper
Cabbage and Carrot Slaw
1/2 medium head of red cabbage (about 3/4 to 1 pound)
1/2 medium head of savoy cabbage (about 3/4 pound)
2 large carrots (about 6 ounces)
1 cup Pea Shoots
2 stalks of scallions, sliced
1/3 to 1/2 cup sunflower seeds
1 large avocado, cubed
Extras: spinach, parsley, cashews, cherry tomatoes, brussels sprouts, hemp hearts, black sesame seeds, substituted honey with agave.
Using a fork or whisk, mix together the ingredients for the vinaigrette in a bowl. It can take a little while for the almond butter to break apart. Just keep stirring, and it will eventually blend nicely into the vinaigrette. Set it aside.
Slice the cabbage into 1 1/2-inch chunks. Slice each chunk into thin strips, about 1/8 to 1/4-inch wide. Peel the carrots and chop the carrots into matchstick pieces. Transfer the cabbage, carrots and scallions to a large mixing bowl. Quickly toss the vegetables.
Toast the sunflower seeds on a pan over medium heat. The seeds should be ready in 2 to 3 minutes. Stir frequently to keep the seeds from burning. Transfer the seeds to the bowl with the vegetables.
Add the cubed avocado and pea shoots to the bowl (and other desired toppings). Drizzle about 2/3 of the vinaigrette over the vegetables and toss everything together. Taste and adjust the seasoning to your liking, adding more vinaigrette or a pinch of salt, if necessary.