Place cabbage, snow peas, cilantro, and bell peppers into a large bowl.
In a separate bowl, mix together the vinegar, Truvia, soy sauce, garlic powder, sesame oil, ginger puree, and chili garlic sauce. Whisk in the mayo until all ingredients are combined.
Toss the salad ingredients together and add the dressing until evenly coated.
Toast the almonds in a dry pan over high heat for 1-2 minutes (Don’t let them burn!). Add almonds and toss gently.
Serve.
Recipe Notes
Save the leftovers for lunch the next day. Great tossed with grilled chicken/tofu/tempeh – whatever you’ve got!
