For the salad:
1 head napa cabbage, thinly shredded
¼ small head red cabbage, thinly shredded
1 carrot, peeled and julienned
¼ cup fresh basil leaves
¼ cup coriander/cilantro leaves
1 avocado, diced
¼ cup chopped roasted cashews or almonds
2 tablespoons sesame seeds
For the dressing:
2 tablespoons tahini or cashew nut butter
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon gluten-free soy sauce
1 teaspoon honey
½ teaspoon sriracha
1 clove garlic, finely minced
1 teaspoon freshly grated ginger
2 tablespoons water
- Combine the cabbages, carrots, avocado and half the herbs in a large bowl.
- Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
- Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews/almonds, and sesame seeds.