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Asian Kale Salad Recipe -Sunset Magazine
Ingredients
  • 1 bunch kale (about 8 oz.), chopped
  • 1 bunch cilantro (about 4 oz.), chopped
  • 3 green onions, thinly sliced on the diagonal
  • 2 carrots, shredded (about 1 ¼ cups)
  • ½ cup roughly chopped roasted almonds
  • ¼ cup reduced-sodium tamari or soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • Pinch of red chile flakes
Note: Ingredients may have been altered from the original.
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