2 tbsp Almond Buttercreamy or crunchy (or peanut butter)
Optional Toppings
Sliced Green Onion/Scallions
Slivered Almondstoasted
Chopped Peanutstoasted
Instructions
In a large non-stick skillet, heat sesame oil on medium heat. Once the oil is hot, add in coleslaw and allow to saute for 7-8 minutes or until mostly softened. Stir occasionally.
Stir in coconut aminos, and almond butter until well combined. Add a sprinkle of fresh ground pepper if desired. Serve warm. Garnish with your preferred toppings.
Notes
Peanut butter can be used in place of almond butter.
Nuts can be toasted in a dry non-stick pan for several minutes on medium heat. Shake the pan frequently to prevent burning. Once they begin to have a fragrant nutty scent, they are ready!
Cook the coleslaw to your desired tenderness. If you like it more crunchy, you can reduce the time, but to soften further, simply cook a few extra minutes. If needed, you can always add 1-2 tablespoons of water to help the coleslaw soften further.
Soy sauce has a higher sodium content than coconut aminos, even the low sodium versions. The Trader Joe’s Coconut Aminos I use has 300 mg sodium per 1 tablespoon serving.