Honey Ginger Quinoa Kale Salad

Ingredients

• 8 cups finely chopped kale (rinsed, deboned, and dried)
• 1.5 cups finely shredded purple cabbage
• 1 teaspoon toasted sesame oil
• 1 tablespoon avocado oil
• 1 teaspoon fine sea salt (separated)
• 1 cup cooked quinoa (cold (~½ cup uncooked))
• 10 oz. shelled edamame (cold (~1.5 cups))
• 5 large radishes (thinly sliced)
• ¼ cup minced chives
• 1 cup chopped Thai Chili Lime Cashews (or any type of cashew)
• 1 tablespoon honey
• ¼ cup rice vinegar
• 2 teaspoons freshly grated ginger
• 2 teaspoons fresh lemon juice
• ½ teaspoon sea salt
• 2 tablespoon avocado oil

Steps

1. 1

   Add the kale and cabbage to a large salad bowl. Add the sesame oil, avocado oil, and ½ teaspoon of salt. Massage the oil and salt into the kale and cabbage for 1-2 minutes or until the kale leaves become tender.

2. 2

   Next, add the quinoa, edamame, radishes, chives, and cashews to the salad and toss. Set aside.

3. 3

   Prepare the dressing by adding all of the dressing ingredients to a jar. Cover and shake the ingredients until combined and there are no clumps of honey at the bottom.

4. 4

   Pour the dressing over the salad and toss. Season the salad with the remaining salt (if needed).

5. 5

   Enjoy immediately or refrigerate for a cold salad or to elevate the flavors.