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KALE SALAD

·  6 cups shredded green kale 

·  4 cups shredded green cabbage 

·  4 green onions, thinly sliced

·  ½ cup chopped fresh cilantro

·  ½ cup finely grated parmesan cheese

·  ½ cup roasted, salted peanuts, chopped

·  lime wedges, for spritzing

VINAIGRETTE

·  1 tablespoon apple cider vinegar

·  1 tablespoon freshly squeezed lime juice

·  2 teaspoons Dijon mustard

·  1 teaspoon honey

·  kosher salt and pepper

·  pinch of crushed red pepper flakes

·  ⅓ cup olive oil

·  Combine the shredded kale and cabbage in a large bowl. Drizzle on ¼ cup of the peanut vinaigrette and use your clean hands to massage the dressing into the kale and cabbage, doing so for a minute or 2. Let the kale sit for 5 minutes.

·  After it sits, toss in the green onions, cilantro and parmesan. Toss well. Add in the peanuts. Drizzle on more dressing if needed. Serve and spritz with fresh lime right before eating.

VINAIGRETTE

·  Whisk together the vinegar, lime juice, Dijon and honey with a pinch of salt and pepper. Whisk in a pinch of pepper flakes. Slowly stream in olive oil while whisking constantly. This stores great in the fridge for a few days, just shake/mix well before using.

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