For the salad:

• 1 yellow bell pepper, diced
• 2 cups shredded carrots (about 2 large carrots)
• ½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
• 1/2 pound brussels sprouts, shaved
• 1 cucumber, chopped
• ½ cup cilantro, finely chopped
• 3 green onions, chopped

For the almond ginger dressing:

• 1/4 cup almond butter
• 1 clove garlic, minced
• 1/2 tablespoon freshly grated ginger
• 1 Tablespoon rice vinegar
• 1 Tablespoon coconut aminos
• Salt and freshly ground black pepper, to taste
• 2–3 Tablespoons coconut milk or cream, to thin dressing

To garnish:

• Extra cilantro
• ¼ cup chopped almonds