For the salad:
½ head purple cabbage, finely chopped
2 large carrots, shaved into ribbons (can use a vegetable peeler)
1 bunch dinosaur kale, with stems removed and finely chopped
½ C roasted and unsalted cashews, roughly chopped
For the dressing:
3 tsp apple cider vinegar
¼ C coconut aminos
Pinch of cayenne pepper
2 tbsp. Unsalted almond butter or cashew butter
¼ tsp salt
⅛ tsp ground black pepper
Can top with 4-6 oz grilled chicken, or your favorite SWW approved protein
Add all salad ingredients to a large bowl and set aside. In a small bowl, add all dressing ingredients and use a whisk or fork to mix it until smooth and combined. If it is too thick, add a ½ tsp of filtered water at a time to thin it out slightly. Taste, and adjust seasonings as desired. Pour dressing over the salad and mix well to combine.
*Can store the dressing and salad separately and combine when ready to eat for a quick meal!