Asian Kale Slaw with Ginger Peanut Dressing

By tonya370

Ingredients

• 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
• 3/4 cup slivered almonds
• 1/2 cup chopped fresh cilantro
• 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 (use gluten-free if needed)
• 2 tablespoons honey
• 2 tablespoon brown sugar
• 2 large clove garlic, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon fish sauce
• 1/2 teaspoon sriracha
• 1/2 teaspoon Asian sesame oil

Preparation

Step 1

Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.

Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.

Combine all of the ingredients for the salad in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Pour the dressing over the salad and toss well. Serve immediately.