Asian Kale Salad

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Prep Time: 15 minutes

Yield: 8 servings

Ingredients

¼ cup CBD avocado oil

2 tablespoons tamari or wheat-free soy sauce

2 teaspoons grated ginger

1 tablespoon sesame oil

2 teaspoons chili garlic sauce

2 tablespoons agave

2 tablespoons apple cider vinegar

2 bunches kale, stems removed and thinly sliced

2 cups thinly slice purple cabbage

1 cup grated carrots

1 navel orange or tangerine, segmented

¼ sesame seeds

Preparation

  1. Whisk together or combine in a blender the avocado oil, tamari, ginger, sesame oil, chili garlic sauce, agave and rice vinegar until well combined. Set aside.
  2. Mix together kale, cabbage and carrots in a large bowl and pour vinaigrette over salad. Toss to combine.
  3. Arrange orange segments on top of salad and garnish with sesame seeds.
Teresa
Teresa
Chef Teresa Hansen 442-A-CHEF-4-U (224-3348) ChefTeresaHansen@gmail.com

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