1 bunch curley kale, shredded
1/2 small package shredded red cabbage
1 cup shredded carrots
4 green onions, sliced thin diagonally
1/4 C. soy sauce
3 T. lime juice
1 T. fresh grated ginger
3 T. apple cider vinegar
2 T. dark brown sugar
1/2 t. toasted sesame oil
1 T. olive oil
1 T. sesame seeds, toasted
1/2 C. almond slivers, toasted
1/4 t. sea salt
Put all of the veggies in a large bowl. Mix to combine.
In a small bowl, combine the next set of ingredients (up to and including the olive oil.)to make the dressing. Then, pour the dressing over the shredded veggies. Toss a bit and refrigerate for at least 15 to 20 minutes.
Sprinkle the top with the sesame seeds, almonds and the sea salt just before serving and toss once more.
This slaw will keep for one more day after it’s made.
source: modified from the recipe at Taste, Love and Nourish