Lisa Strauss, Shakerag Sunday Women B7
Salad
4 cups chopped curly kale, thick stems removed (be sure it is dry)
3 cups prepared shredded red cabbage
2 cups prepared shredded carrots
1 red bell pepper, sliced into bite-sized pieces
¾ cup slivered almonds
½ cup chopped fresh cilantro
Dressing
3 Tbsp. creamy peanut butter
3 Tbsp. unseasoned rice vinegar
1 Tbsp. fresh lime juice, from one lime
3 Tbsp. vegetable oil
1 Tbsp. soy sauce
3 Tbsp. honey
1 Tbsp. sugar
1 large clove garlic, roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
¾ tsp. salt
½ tsp. sriracha
½ tsp. Asian sesame oil
Preheat oven to 350 degrees. 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 ingredients for the salad in a large mixing bowl. Wisk dressing ingredients together in small bowl and drizzle over salad mixture. EndFragment
