Asian Kale Slaw with Peanut Dressing

So good that people who dislike vegetables will have seconds.
Dish Type: salads Lifestyle: dairy free, gluten free


4 cups curly kale

2 cups shredded cabbage

2 cups shredded carrots

1 red bell pepper

3/4 cup sliced almonds

1/2 cup chopped fresh cilantro

3 tbsps creamy peanut butter

3 tbsps rice vinegar

1 tbsp fresh lime juice

1 tbsp soy sauce (gf is necessary)

1 tbsp sugar

1 clove garlic diced finely

1 in fresh ginger diced finely

3/4 tsp salt

1/2 tsp hot sauce

1/2 tsp sesame oil 


Toast the almonds in a frying pan until lightly golden and fragrant, 5-10 minutes.  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.