1/4 cup Sunflower Seed Butter
1 tbsp Lime Juice
1 1/2 tsps Ginger (minced)
1 tbsp Tamari
2 tbsps Water
4 cups Napa Cabbage (core intact, cut
1 1/2 tsps Avocado Oil
Sea Salt & Black Pepper (to taste)
1/4 cup Cilantro (for topping, optional)
In a blender or food processor, add the sunflower seed butter, lime juice, ginger, tamari, and water and blend until smooth.
Drizzle the cabbage with oil and season with salt and pepper.
Grill over medium-high heat for about three minutes per side, until charred.
Divide the cabbage onto plates and drizzle with the sauce. Top with cilantro. Enjoy!
Refrigerate the sauce separate from the cabbage for up to four days.
Four cups is roughly 1/2 head napa cabbage.
Add chili flakes to the sauce and/or sesame oil.