Spicy Asian Kale Salad

Prep Notes

*Allow salad to marinate in dressing about 30 minutes before serving.




1 bunch organic lacinato kale, washed and chopped into thin ribbons
1 cup organic purple cabbage, washed and thinly sliced
2 organic carrots, peeled & julienned
4 organic scallions, thinly sliced on the diagonal
1 cup organic sugar snap peas, ends trimmed and sliced in thirds
1 avocado, diced {I add the avocado just before serving}
1/2 cup raw slivered almonds, toasted

1/4 cup tamari {gluten-free}
3 tablespoons rice vinegar
2-3 teaspoons toasted sesame oil
1 teaspoon fresh ginger, grated
dash of red pepper flakes - adjust spice level to your liking


Wash and chop all ingredients for the salad. Combine all ingredients, except for the avocado and almonds, in a large salad bowl. Toss with dressing about 30 minutes before serving.