Vinaigrette Coleslaw (no dairy)

For the slaw

• 1 medium head of purple cabbage, finely sliced
• 2 carrots, grated
• 1 onion, finely sliced
• Other salad e.g. celery, radish, apple (optional)
• ¾ cup fresh coriander leaves, finely chopped
• ½ cup toasted sliced almonds

Add all the ingredients for the slaw except for the almonds to a large bowl.

For the dressing

• 2 tbsp toasted sesame oil
• 2-3 tbsp apple cider vinegar or red wine vinegar
• 2 tbsp pure maple syrup
• 1 clove garlic, minced
• pinch chilli powder
• ½ tsp salt, plus more if necessary
• Freshly cracked black pepper

In a small bowl, whisk together all the ingredients for the dressing.

Pour all over the slaw and toss well to combine.

Taste and adjust seasonings as necessary.

Cover and place in fridge for at least an hour to allow flavors to marinate together.

Before serving, sprinkle with toasted sliced almonds; toss again and serve