3 cups (709.5 mL) shredded purple cabbage
2 cups (473 mL) shredded carrots
1 large bell pepper (red, orange, or yellow), roughly chopped
5 green onions, thinly sliced
½ cup (118.3 mL) toasted sliced almonds
For the dressing:
3 tablespoons (44.4 mL) rice wine vinegar
2 tablespoons (29.6 mL) unsweetened creamy peanut butter
3 tablespoons (44.4 mL) Splenda® Monk Fruit Granulated Sweetener
1 large clove garlic, grated
½ tablespoon (7.4 mL) sesame oil
2 teaspoons (9.9 ml) fresh grated ginger
¼ teaspoon (1.2 ml) kosher salt