1handfulFresh Cilantro - washed, leaves picked large
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Place the macadamia nuts in a bowl and cover with 1 tablespoon of melted coconut oil and 1 teaspoon of sea salt. Stir to combine.
Place the macadamia nuts on a baking sheet and bake for 10 minutes or until golden. Remove from the oven and cool. Once cool enough to handle, chop roughly.
A separate bowl, mix all of the dressing ingredients together: ginger, red chili pepper, juice and zest of one lime, apple cider meanwhile, place the cabbage, snow peas, carrot, red pepper, cucumber, cilantro, and parsley in a bowl. Stir to combine in vinegar and tamari.
When ready to serve, pour the dressing over the salad and stir to combine. Top with the chopped macadamia nuts.
Notes
Soy free? Replace wheat free tamari with coconut aminos.