Crisp Kale and Cabbage Salad with Tangy Dressing

Ingredients:

• 3 cups chopped green cabbage
• 3 cups chopped red cabbage
• 3 cups loosely packed, de-stemmed, and chopped kale
• 1/2 medium red bell pepper, chopped
• 1/2 cup chopped cilantro
• 1/2 cup toasted cashews, chopped
• 2 tablespoons ultra premium extra-virgin olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons umeboshi plum white balsamic
• Juice of 1 medium lemon
• 1/2 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste

Directions:

1. Prepare the Salad:
   • In a large bowl, combine the chopped green cabbage, red cabbage, kale, red bell pepper, cilantro, and toasted cashews.
2. Make the Dressing:
   • In a separate bowl, whisk together the extra-virgin olive oil, toasted sesame oil, umeboshi plum white balsamic, lemon juice, salt, and fresh cracked black pepper.
3. Combine and Serve:
   • Pour the dressing over the cabbage mixture and toss well to coat.
   • Chill the salad before serving for optimal flavor.

Enjoy your Chopped Kale, Cabbage, and Toasted Cashew Crunch Salad with Toasted Sesame and Umeboshi Plum Dressing!