• 8 cups WP Rawl Farms® Kale 
• 3/4 cup cooked quinoa 
• 1 yellow pepper, julienned or diced 
• 1 large carrot, peeled and diced 
• 1 cup red cabbage, shredded 
• 1/2 cup green onions, chopped 
• 1/2 -3/4 cup edamame (preference) 
• 1/2 cup raw or toasted cashews (optional topping)
• Sesame seeds (optional topping)

Dressing:

• 1 1/2 tablespoon toasted sesame oil 
• 2 tablespoon avocado oil 
• 3 tablespoon rice vinegar 
• 1 tablespoon cashew butter (optional: almond or peanut will work too) 
• 1 teaspoon miso paste  
• 2 teaspoon tamari 
• 1 clove garlic, diced 
• 1 teaspoon ginger, grated 
• 2 teaspoon raw honey 
• pinch sea salt (to start) 
• 1 tablespoon sesame seeds to stir in 

1. Prepare your dressing in a small food processor, blender, or whisk in large bowl.
2. Add all ingredients EXCEPT sesame seeds to processor, and pulse until all combined.
3. Pulse or stir in your sesame seeds. Taste and adjust salt.
4. In a large bowl add your kale. Massage in three tablespoons of dressing to start.
5. Now add all other ingredients into salad (minus toppings and drizzle on 2 tbsp more dressing).
6. Toss with salad tongs until ingredients are worked into the salad.
7. Allow salad to sit in fridge for 10-15 minutes. Before serving add cashews + extra sesame seeds! 

Recipe courtesy of Tasty As Fit, Read the full blog post here.