Asian Cabbage Salad

Step 1

Whisk together rice vinegar, soy sauce or Gluten-Free Soy Sauce (affiliate link), sesame oil, Monkfruit Sweetener (affiliate link) or sweetener of your choice, Sriracha Sauce (affiliate link), ginger puree, and garlic puree to make the dressing.

Step 2

Thinly slice cabbage, cutting slices in half crosswise if they’re long. We used a mandoline slicer (affiliate link) with the 3mm blade, but you can cut with a chef's knife.

Step 3

Slice green onions, slightly chop peanuts, and measure out the sesame seeds.

Step 4

Put cabbage strips into mixing bowl and toss with the sliced green onions.

Step 5

Then add dressing and toss cabbage well with dressing.

Step 6

Add peanuts and sesame seeds and toss again (reserving a few peanuts and sesame seeds to sprinkle on the top.

Step 7

Serve right away.

Step 8

When I made this there were no leftovers, so I’m not sure how well it will keep in the fridge, but I’m guessing it’s best freshly made.