¼ - ½ cup of sweetener of choice (i suggest starting with ¼ cup and adjusting to your prefered sweetness) honey, maple syrup, coconut sugar, powdered erythritol (Swerve).
2 tablespoons grass fed or French butter
1 cup of sliced or chopped raw almonds
¼ cup of sesame seeds (I like to use a mix of white and black)
½ tsp pink salt
Optional: Chicken or protein of choice
Optional Toppings: Chopped Green Onions and/or Fresh Chopped Cilantro
Instructions
Wash and thinly chop napa cabbage.
Make dressing by adding all ingredients to a mason jar or bowl. Use an immersion blender to mix well or a spoon/whisk.
To make the crunchy topping melt butter over low to medium heat and add almonds, sesame seeds, and pink salt. Cook until golden, constantly stirring to ensure the mixture does not burn. Once golden immediately transfer to a bowl as it will continue to brown in the pan once you turn off the heat.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/sweet-and-tangy-napa-cabbage-salad/