Ingredients
- 6 cups chopped kale
- 1 cup Shredded carrots (carrots matchsticks)
- 1 red or yellow pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- 1/3 cup roughly chopped cilantro
- 1/3 cup Diamond of California® almond slivers or shaved almonds
- optional: sesame seeds
- For the dressing:
- 6 tablespoons creamy peanut butter
- 6 tablespoons unseasoned rice vinegar
- Juice of 1 lime (more for tang, add an extra half lime)
- 6 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 cup sugar (or honey)
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon sriracha
- 1 teaspoon Asian sesame oil
The Steps
- Whisk all dressing ingredients together until smooth. Cover and chill until ready to serve.
- Add chopped kale, peppers, cabbage, cilantro and carrots to a large bowl. Add dressing and toss to coat. Top with almonds and sprinkle with sesame seeds if desired.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB
