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Ingredients For the salad: 3 cups shredded kale, ribs removed 3 cups finely chopped broccoli florets 1 cup chopped red cabbage 1 cup diced cucumber 1 cup diced red pepper 1 cup shredded carrots 1 avocado, chopped 3 green onions, sliced 1/3 cup chopped cilantro 1/2 cup roughly chopped salted peanuts Garnish: Extra peanuts, thai basil and/or mint, optional For the peanut dressing: 1/3 cup natural creamy peanut butter 2 tablespoons low sodium soy sauce, can use coconut aminos 2 tablespoons fresh lime juice 1 tablespoon honey 1 tablespoon rice vinegar 1/2 teaspoon grated ginger 1 clove garlic, finely minced Dash of crushed red pepper flakes 3 tablespoons water, to thin dressing Instructions In a large bowl, combine the kale, broccoli, cabbage, cucumber, red pepper, carrots, avocado, green onion, cilantro, and peanuts

About Asian Dressing: If storing it longer than 2 to 3 days in the fridge, add the garlic and ginger just before serving

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