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Kale and Red Cabbage Salad with Pecans
Ingredients
  • 4 cups stemmed, slivered curly kale
  • 1 Tbsp. extra virgin olive oil
  • 3 cups finely sliced red cabbage
  • ¼ cup chopped pecans
  • 2 Tbsp. seasoned rice vinegar
  • 2 tsp. sherry vinegar
  • 2 to 3 tsp. Dijon mustard (to taste)
  • 1 small garlic clove, minced
  • ¾ Tbsp. toasted sesame oil
  • Salt and pepper to taste
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