1cupthinly sliced bell pepper(I use red, orange or yellow)
¼cupthinly sliced scallions(optional)
1cupcoarsely chopped cashews
Asian Dressing
3tablespoons soy sauce
2tablespoons grated fresh ginger
¼cuprice wine vinegar
2tablespoons fresh lime juice
¼cuplight brown sugar
pinchred pepper flakes
⅔cupavocado oil
Instructions
Pick through the kale slaw and remove any large and woody stem pieces, leaving the tender leaves. In a large bowl combine the kale slaw, cabbage, cucumber, carrots, peppers, and scallions.
In a separate bowl or dressing jar, combine the soy sauce, ginger, vinegar, lime juice, brown sugar and red pepper flakes. Whisk or shake to dissolve the brown sugar, then whisk in the avocado oil. Set aside.
When ready to serve, shake dressing to combine again if separated, and drizzle on about ¾ of it. Toss with the slaw and add ¾ cup of the cashews. Add remaining dressing if needed. Garnish with remaining ¼ cup cashews.
Notes
*The prepared kale slaw mix I buy includes finely chopped kale, sliced Brussels sprouts and purple cabbage. You can make your own mix of kale and thinly sliced purple cabbage. I just think it adds nice color and texture.