"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Asian Kale Slaw with Ginger Peanut Dressing Recipe

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This recipe for Asian Kale Slaw with Ginger Peanut Dressing, by , is from Book Club Moms of Walnut Creek Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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For the salad:
4 cups chopped curly kale, stems removed
3 cups shredded red cabbage
2 cups shredded carrots
1 red bell pepper, sliced very thin and in bite-sized pieces
3/4 cups slivered almonds
1/2 cup chopped fresh cilantro

For the dressing:
3 tbsp. creamy peanut butter
3 tbsp. unseasoned rice vinegar
1 tbsp. fresh lime juice (one lime)
3 tbsp. vegetable oil
1 tbsp. soy sauce
3 tbsp. honey
1 tbsp. sugar
1 large minced garlic clove
1 inch square piece of ginger, peeled and minced
3/4 tsp. salt
1/2 tsp. sriracha
1/2 tsp sesame oil

Mix all the salad ingredients. Mix all the dressing ingredients. Toss the salad with the dressing. Serve.

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