Ingredients:

  • 3 tbsp Fresh ginger, finely grated
  • 1 clove Garlic, minced into a paste
  • 1/4 cup Rice vinegar (unseasoned)
  • 2 tbsp Tamari or liquid aminos
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Raw honey or maple syrup
  • 2 tbsp Fresh lime juice
  • 1/4 cup Extra virgin olive oil
  • 3 cups Curly kale, de stemmed and finely ribboned
  • 2 cups Red cabbage, shredded paper thin
  • 1 cup Carrots, julienned or grated
  • 1 Red bell pepper, finely diced
  • 1 cup Broccoli florets, chopped into small rubble
  • 1/2 cup Fresh cilantro, roughly chopped
  • 1/4 cup Toasted slivered almonds (Substitute: Sunflower seeds for a nut free version)
  • 1/2 cup Shelled edamame, steamed
  • 2 Green onions, thinly sliced
  • 1 tbsp Hemp hearts

Instructions:

  1. Grate the ginger and garlic into a small jar.
  2. Combine vinegar, tamari, sesame oil, honey, lime juice, and olive oil in the jar.
  3. Shake the dressing vigorously for 60 seconds until it looks opaque and creamy.
  4. Ribbon the kale by stacking leaves, rolling them tightly, and slicing very thin.
  5. Massage the kale with one tablespoon of the dressing for 2 minutes until it turns dark green and soft.
  6. Shred the cabbage and carrots using a mandoline or sharp knife for uniform thickness.
  7. Chop the broccoli into tiny, rice sized pieces to maximize surface area.
  8. Toss all vegetables, edamame, and cilantro in a large bowl with the remaining dressing.
  9. Scatter toasted almonds, green onions, and hemp hearts over the top.
  10. Serve immediately or let sit for 20 minutes until the flavors have fully melded.