for the Carrot Ginger Dressing:
2 medium carrots, peeled and chopped
2 scallions, white parts only, roughly chopped (the green parts will be used for the slaw)
1 large Medjool dates, pitted and roughly chopped
½ cup apple cider vinegar
⅓ cup mayonnaise
1 tablespoon chopped fresh ginger root
1 teaspoon Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
In a high speed blender, combine all the ingredients for the carrot ginger dressing and blend on high until good and combined...
for the Slaw:
1 small red cabbage, cored and thinly sliced (about 2 pounds)
2 carrots, julienned or peeled into thin strips
2 scallions, greens only, thinly sliced
¼ cup minced fresh cilantro
½ cup Carrot Ginger Dressing (see above)
2 tablespoons toasted slivered almonds
In a large salad bowl, toss together the cabbage, carrots, scallion greens, and cilantro...
Pour in ½ cup of Carrot Ginger Dressing and toss well.
Taste and add extra dressing if needed.
Sprinkle toasted slivered almonds or other preferred nut/seed on top…