Chopped Kale, Cabbage and Toasted Cashew Crunch Salad with Toasted Sesame and Umeboshi Plum Dressing

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Chopped Kale, Cabbage and Toasted Cashew Crunch Salad with Toasted Sesame and Umeboshi Plum Dressing

Yield 6

Author Glover Street Market

Prep time

15 Min

Cook time

55 Min

Inactive time

15 Min

Total time

1 H & 25 M

Ingredients

Ingredients

• 3 cups chopped green cabbage
• 3 cups chopped red cabbage
• 3 cups loosely packed, de-stemmed and chopped kale
• 1/2 medium red bell pepper, chopped
• ½ cup chopped cilantro
• 1/2 cup toasted cashews, chopped
• 2 tablespoons Ultra Premium Extra-Virgin Olive Oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons Umeboshi Plum White Balsamic
• Juice of 1 medium lemon
• 1/2 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste

Instructions

Instructions

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

Notes

Try this with our Lemon Infused Olive Oil!