Almond Crumble Salad with Kimchi Sauce Recipe

Ingredients

• 3 cups (750 mL) riced cauliflower or kohlrabi
• 2 cups (500 mL) chopped toasted almonds or Slivered Blanched Almonds
• ½ cup (125 mL) shredded cabbage
• ½ cup (125 mL) shredded carrot
• ¼ cup (60 mL) thinly sliced green onions
• Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds
• ¾ cup (175 mL) roasted almond butter
• ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
• ½ cup (125 mL) plain unsweetened almond milk
• 1 tbsp (15 mL) lime juice
• 2 tsp (10 mL) nutritional yeast
• 1 tsp (5 mL) low sodium soy sauce
• ½ tsp (2 mL) toasted sesame oil
• Sea salt, to taste