Asian Kale Salad - cooking recipe

Ingredients
    6 cups finely chopped kale
    2 cups finely chopped cabbage
    1 cup dried cranberries
    1 cup shredded carrots
    1/2 cup sunflower seeds
    1/4 cup minced shallot
    1/3 cup rice vinegar
    1/3 cup mirin
    2 tablespoons soy sauce
    2 tablespoons white sugar
    2 tablespoons minced ginger
    2 cloves minced garlic
    2 tablespoons avocado oil
    2 teaspoons sesame oil
    2 cups fresh blueberries
Preparation
    Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
    Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
    Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
    Top salad with fresh blueberries to serve.

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