Baby Kale, Cabbage & Pickled Vegetable Asian Salad

Ingredients

Makes 2 large salads

• Baby kale

• Half a head of red cabbage, thinly sliced

• 1 large purple carrot, sliced

• 1/2 large cucumber (or 2 small Persian cucumbers), sliced

• 1/4 of a red onion, thinly sliced

• 1/2 cup rice wine vinegar

• 1 Tbsp sugar

• 1/2 tsp salt

• 1 avocado, sliced

• Handful of cashews

• A sprinkle of sesame seeds

For the Dressing:

• 1 Tbsp sesame oil

• 1 Tbsp soy sauce

• 1/4 cup rice wine vinegar

• 3 Tbsp Soyaki

• 2 Tbsp olive oil

• Juice of half a lime

• 1/2 tsp ground ginger

Directions

1. In a medium bowl, combine the sliced carrots, cucumbers and red onion.

2. Pour the 1/2 cup rice vinegar and 1 Tbsp sugar and salt over the veggies.

3. Toss to coat and set aside to pickle while you prep the rest of the salad. (Best if pickled for at least 15 minutes)

4. In a 16oz sized mason jar, combine all ingredients for the dressing. Screw on the lid and shake to combine.

5. Fill a large bowl with baby kale and add the sliced cabbage.

6. Drain the liquid from the pickled veggies and add the veggies to the kale and cabbage.

7. Pour as much salad dress as you'd like and toss to combine.

8. Add the sliced avocado, cashews and sesame seeds.

9. Serve into two large salad bowls.