Napa Cabbage Carrot Slaw

This is a quick recipe that can be eaten as leftovers for days. It’s light and tangy and the toasted almonds add a nice twist to the familiar.

cabbage1Napa Cabbage Carrot Slaw

6 tbsp olive oil
4 tbsp rice vinegar
1 tbsp agave nectar
1 tsp dijon mustard
1/2 c grated carrots
1 head napa cabbage, shredded
3/4 sliced almonds, toasted

In a small bowl, whisk together the olive oil, vinegar, agave, mustard, and a pinch of salt. In a larger bowl, add the cabbage, carrots, and almonds. Combine with wet ingredients and mix well. Serve immediately.


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