Ingredients

• 1/4 cup chopped almonds
• Salad:
• 1 head cabbage, shredded
• 3 carrots, shredded
• 1 red bell pepper, thinly sliced
• 1/2 red onion, chopped
• Dressing:
• 1/3 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons peanut butter, slightly melted
• 2 tablespoons maple syrup
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 cup crispy chow mein noodles, or more to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.
3. Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.
4. Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.
5. Stir toasted almonds and chow mein noodles into salad.