Make time: 15 minutes
Yields: 4 servings
2 cups - Chinese or Napa cabbage, julienne
1 cups - purple cabbage, julienne
1 cup - endive, sliced lengthwise into strips
1 cup - radicchio, sliced in strips
1 - Asian pears or apples, cored and thinly sliced
4 tablespoons - toasted sesame seeds
½ cup - sliced almonds, toasted
Julienne the Napa/Chinese cabbage and the purple cabbage. Slice endive and radicchio. Core and slice the pears/apples.
Combine all of the slaw ingredients in a large salad bowl and gently toss with just enough of the Sesame Citrus Dijon Dressing to coat the leaves.
¼ cup - Dijon mustard
¼ cup - orange juice
2 tablespoons - seasoned rice wine vinegar
2 tablespoons - water
¼ cup - tahini or any nut butter (almond or cashew butter also work well.)
2 tablespoons - fresh ginger, peeled
2 small - garlic cloves
2 teaspoons - sesame oil
1 teaspoons - chili oil or more to taste
½ cup - coconut liquid aminos
Combine all ingredients in a blender. Pulse until dressing is smooth and thick.