Asian Kale Salad with Creamy Ginger Peanut Dressing

Jessica Leong

April Kendall

subheading: For the Salad:

4 cups chopped curly kale, thick stems removed (be sure it's dry)

3 cups prepared shredded red cabbage

2 cups prepared shredded carrots

1 red bell pepper, sliced into bite-sized pieces

¾ cup slivered almonds

½ cup chopped fresh cilantro

subheading: For the Dressing:

3 tablespoons creamy peanut butter

3 tablespoons unseasoned rice vinegar

1 tablespoon fresh lime juice, from one lime

3 tablespoons vegetable oil

1 tablespoon soy sauce

3 tablespoons honey

1 tablespoon sugar

1 large clove garlic, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped

¾ teaspoon salt

½ teaspoon sriracha

½ teaspoon Asian sesame oil

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