Asian Slaw with foraging flowers

1/2 head asian(wrinkly) green cabbage cut in half cored and sliced thin
1 large carrot julienned
1/4 cup raw almond butrer
1 tbsp lemon
1 tbsp lime juice
1 tbsp fresh grated ginger
1 tbsp agave
1 tbsp toasted sesame oi
1/4 cup toasted sesame seeds 
1/2 cup foraging flowers for garnish

1. Place chopped cabbage and julienned carrots in a large stainless steel bowl.
2. Toast sesame seeds on low until they are golden about 5 minutes.
3. While the sesame seeds are toasting, in a separate bowl, combine almond butter, oil, lime juice,lemon juice, ginger and agave mixing with a wire whisk.
4. Toss vegetables with dressing.
5. Add sesame seeds.
6. Plate and top with  foraging flowers.
7. serve with fresh wedges of lime.