Kale Cashew & Mint Slaw

serves 4

(original Shutterbean recipe)

  • 1 bunch lacinato kale, shredded
  • 2 cups cabbage, shredded
  • 2 scallions, finely chopped (both white & green parts)
  • 1/2 bunch fresh mint, roughly chopped
  • 1/2 cup roasted cashews, chopped (peanuts can be used)
  • 2 tablespoons agave syrup
  • 2 tablespoons toasted sesame oil
  • 4 tablespoons rice wine vinegar
  • 1 inch piece ginger, grated
  • 1 clove garlic, minced
  • salt & pepper

Chop the kale, cabbage, scallions & mint and set aside in a large bowl. In a small bowl add the agave syrup, sesame oil, rice wine vinegar, ginger and garlic and stir. When ready to toss, add the chopped nuts to the large bowl and pour the dressing over the kale cabbage mixture. Thoroughly coat the kale, season with salt & pepper to taste.