Dressing:
3 tbsp almond butter
1 tbsp soy sauce
Juice of 1/2 lemon
2 tbsp rice vinegar
1 tsp sesame oil
1-2 tsp maple syrup
1 tsp Sriracha hot sauce
1 tsp chopped fresh ginger .
Salad:
1 head cauliflower, cut into florets and then sliced thinly
Grated purple cabbage
Grated carrots
Dried cranberries
Dried mango, thinly sliced
Garnish with chopped almonds, fresh mint and sesame seeds. .
Mix together dressing ingredients.
Top salad with dressing, making sure to pour dressing on slowly so that everything is coated but not sopping wet (you won’t need to use all the dressing). Allow to sit and marinate for about 30 minutes prior to serving.
You can leave in the fridge until the next day but may need to add more dressing.
Erin Eats 