Step 1

Put 2 tbsp almond butter, 1 tbsp tahini, 2 tbsp tamari, 2 tbsp rice vinegar, 3 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 garlic clove, and a 2-inch knob of ginger into a small blender cup and blend on high until smooth and creamy.

Step 2

Put the thinly sliced red and green cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mixture and toss to combine.

Step 3

Cover and put the coleslaw in the fridge to chill for 1 hour before serving.