Thai Kale Slaw with Ginger Peanut Dressing

Thai Kale Slaw with Ginger Peanut Dressing

adapted from  http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html

Servings: 6

Ingredients

For the Salad

• 5 cups chopped curly kale, thick stems removed (be sure it's dry)
• 2 cups prepared shredded red cabbage
• 1 cup prepared shredded carrots 
• 1 red bell pepper, sliced into bite-sized pieces
• 3/4 cup slivered almonds
• 1/2 cup chopped fresh cilantro

For the Dressing

• 3 tablespoons creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 3 tablespoons honey
• 1 tablespoon sugar
• 1 large clove garlic, roughly chopped 
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 3/4 teaspoon salt
• 1/2 teaspoon sriracha
• 1/2 teaspoon Asian sesame oil

Instructions

Preheat the oven to 350°F. 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 of the ingredients for the salad in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Pour the dressing over the salad and toss well. Serve immediately.