The other half of the carrot plus one additional carrot, along with a knob of ginger, went into the sauce.
In addition, 2 tiny bell peppers and a wedge of organic lemon with skin on were added.
Next was the juice of 1 orange.
To add some creaminess to the sauce I used 1/2 of a Haas avocado.
Thinly slice the raw cabbage and top with the spiralized carrot. Add a generous dollop of sauce and garnish with some raw sesame seeds. When I cut into this salad and mixed in the sauce it created the most delicious vegan coleslaw I have ever tasted.