Asian Cabbage Salad with Sriracha and Sesame

Ingredients

• 6 cups green cabbage, sliced in strips
• 1/4 cup sliced green onion
• 2 T sesame seeds, toasted, preferably black
• 1/4 cup barely chopped peanuts
• 2 T rice vinegar
• 1 T soy sauce
• 1 T sesame oil
• 4 tsp. granulated Monk Fruit, sweetener, granulated Stevia sweetener, or sweetener of your choice
• 1 tsp. Sriracha Sauce
• 1 tsp. grated ginger
• 1 tsp. minced garlic or garlic puree from a jar

Directions

1. In a bowl, whisk the rice vinegar with the soy sauce, using gluten-free soy sauce if needed, along with the sesame oil, your chosen granulated sweetener, Sriracha Sauce, ginger puree, and garlic puree until the dressing is evenly combined.
2. Cut the cabbage into thin strips, then shorten any extra-long pieces by slicing them crosswise. A mandoline fitted with the 3mm blade works well here.
3. Slice the green onions, roughly chop the peanuts just a bit, and set out the sesame seeds.
4. Add the cabbage to a mixing bowl and toss it with the green onions.
5. Pour in the dressing and turn everything over thoroughly so the cabbage is nicely coated.
6. Add the peanuts and sesame seeds, holding back a few of each for scattering over the finished salad, and toss once more.
7. Serve right away.
8. This salad is likely at its best just after it is made, rather than held in the fridge.