Chopped Kale Salad

Ingredients

• 4 tsp. creamy peanut butter
• 1 tsp. red pepper flakes
• 2 Tbsp. honey
• 4 Tbsp. soy sauce
• 2 Tbsp. water
• 4 tsp. rice vinegar
• 1/2 tsp. sesame oil
• 1 tsp. fresh lime juice
• 1 tsp. fresh ginger, grated
• 2 garlic cloves, pressed or grated
• 6 cups Tuscan kale cut into thin ribbons
• 3 medium carrots, peeled and cut into ribbons using a vegetable peeler
• 5-6 sweet peppers, cored and thinly sliced
• 1 cup shelled edamame, cooked and completely cooled
• 4-5 scallions, sliced
• 1 cup fresh chopped cilantro
• 1/2 cup roasted cashews, finely chopped
• Kosher salt and fresh ground black pepper, to taste

Instructions

1. 1

   Start by making the salad vinaigrette by whisking all ingredients together until combined. Set aside while preparing the veggies.

2. 2

   Then combine the salad ingredients in a large bowl. Drizzle with vinaigrette and toss thoroughly to combine. You want to make sure the veggies are really coated in the vinaigrette. Taste for salt and pepper.

3. 3

   Chill the salad for 10-15 minutes before serving. It helps break down some of the toughness of the kale leaves.