Chopped Kale, Cabbage and Toasted Cashew Crunch Salad Recipe

Ingredients:

• 3 c. chopped green cabbage
• 3 c. chopped red cabbage
• 3 c. loosely packed, de-stemmed and chopped kale
• 1/2 medium red bell pepper, chopped
• 1/2 c. chopped cilantro
• 1/2 c. toasted cashews, chopped
• 2 Tbsp. Ultra Premium Olive Oil of choice
• 1 Tbsp. Japanese Roasted Sesame Oil
• 2 Tbsp. Umeboshi Plum White Balsamic Vinegar
• Juice of 1 medium lemon
• 1/2 tsp. kosher or sea salt
• Fresh cracked pepper, to taste

Directions:

In a large bowl, combine the cabbage, kale, bell peppers, cilantro and cashews.  In another bowl, whisk together the olive oil, sesame oil, balsamic vinegar, lemon juice, salt and pepper.  Pour the dressing over the cabbage mixture and toss to coat.  Chill and serve.

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