Ingredients
For the salad:
1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
4 cups shredded red cabbage (also known as purple cabbage)
1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
1 red bell pepper, diced
1 bunch cilantro, chopped
1/2 cup diced green onion
3/4 cup salted roasted cashews
1/2 cup toasted sliced almonds
For the dressing:
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter

To garnish:
Extra cashews and almonds
Green onion
Cilantro