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Asian Kale Salad

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Asian Kale Salad


1 bunch kale (about 8 ounces), chopped
1 bunch cilantro (about 4 ounces), chopped
3 green onions, thinly sliced diagonally
2 carrots, minced (about 1 1/4 cups)
½ cup coarsely chopped toasted almonds
¼ cup tamari or reduced-sodium soy sauce
2 tablespoons spiced rice vinegar
1 teaspoon toasted sesame oil
Pinch of red chili flakes

To make

Every time reader Maya Conrad brings this salad to potlucks, she leaves several requests for a recipe. She likes to cook a little more for lunch on a weekday, as it keeps well.
Combine all the ingredients in a large salad bowl. Let stand, stirring frequently, until the cabbage is slightly wilted, 15 to 30 minutes.
  Views: 24
  Published: 11/20/2023 7:49 PM

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