Recipe: Cashew Cabbage Slaw by Aimee Herb, nutritionist & mom

- Heat small skillet over medium heat and add 1 tbsp coconut oil. Swirl pan until coconut oil melts. Add coconut and cook 5-6 minutes until lightly toasted, stirring frequently. Remove pan from heat to cool.
- In small saucepan melt additional 2 tbsp coconut oil then add grated lime rind, honey, tamari, water, garlic and ginger. Whisk these ingredients together to form your salad dressing. Take a quick taste and add salt if needed. Set aside.
- Combine red pepper, cabbage, kale and carrot together in a large bowl, add dressing and toss to coat. To allow flavors to incorporate set aside for 5-10 minutes then serve sprinkled with toasted coconut, cashews and herbs.
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