Name: 20-minute Asian Kale Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 large bundle finely chopped kale ((organic when possible // ~5 cups as original recipe is written)); 1 cup finely grated carrots ((I use this mandolin // 2 large carrots yield ~1 cup)); 2 cups finely shredded red cabbage ((I use this mandolin // 1/2 small cabbage yields ~2 cups)); 1/4 cup creamy cashew butter ((or sub almond or peanut butter)); 1/3 cup chili garlic sauce; 1/4 cup toasted or untoasted sesame oil; 3 Tbsp maple syrup; 1 healthy pinch sea salt ((optional // or 1 Tbsp tamari per healthy pinch salt)); 1 15-ounce can chickpeas; 2 Tbsp avocado or untoasted sesame oil; 1 Tbsp white or yellow miso paste ((ensure vegan friendly)); 2 tsp maple syrup; 1 tsp chili garlic sauce