Crunchy Asian Salad

Ingredients

• 3 cups shredded purple cabbage
• 2 cups shredded carrots
• 1 large bell pepper (red, orange, or yellow), roughly chopped
• 5 green onions, thinly sliced
• ½ cup toasted sliced almonds
• 3 tablespoons rice wine vinegar
• 2 tablespoons unsweetened creamy peanut butter
• 3 tablespoons Splenda® Monk Fruit Granulated Sweetener
• 1 large clove garlic, grated
• ½ tablespoon sesame oil
• 2 teaspoons fresh grated ginger
• ¼ teaspoon kosher salt