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 large red bell pepper diced
• 1/2 cup water chestnuts diced
• 1/2 cup bamboo shoots diced
• 1/2 cup green onions sliced
• sea salt to taste

The Dressing:

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