Yield 4 servings
“A sharp chef’s knife is the only tool you need to transform an assortment of fresh vegetables into this tasty Asian-style Napa slaw studded with crunchy cashews. It goes equally well with grilled chicken, fish, or steak."
In a large bowl, toss the cabbage, peas, bell pepper, green onions, and cilantro to combine. In a small bowl, whisk together the vinegar, coconut aminos, sesame oil, salt, and red pepper flakes. While whisking, drizzle in the olive oil to emulsify. Pour the dressing over the cabbage mixture and toss to coat. Sprinkle with the cashews.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/whole30-napa-slaw-recipe/