The Coleslaw:

• 2 cups Napa cabbage shredded (about 1/4 of a cabbage)
• 2 cups red cabbage shredded (about 1/4 of a cabbage)
• 1 1/2 cups bok choy leaves shredded
• 3/4 cup carrot grated and tightly packed (about 1 large carrot)
• 3/4 cup cilantro roughly chopped and lightly packed
• 1/2 red bell pepper diced, large
• 1/2 cup water chestnut diced
• 1/2 cup bamboo shoots diced
• 1/2 cup green onions sliced
• salt to taste, sea salt

The Dressing:

• 1/2 cup almond butter natural creamy
• 3 tablespoons lime juice fresh
• 2 tablespoons avocado oil
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon sesame oil toasted
• 1 tablespoon sriracha
• 2 teaspoons honey (or agave to make vegan)
• 2 teaspoons rice vinegar
• 2 teaspoons ginger minced, fresh
• salt to taste, sea salt