Savor the vibrant and crunchy goodness of our Chopped Kale, Cabbage, and Toasted Cashew Crunch Salad, dressed in a unique Toasted Sesame and Umeboshi Plum Dressing. This salad blends the fresh, colorful textures of green and red cabbage, kale, and red bell peppers with the nutty delight of toasted cashews. The dressing, a harmonious mix of ultra-premium extra-virgin olive oil, sesame oil, and umeboshi plum white balsamic, is whisked with fresh lemon juice for a tangy finish. Perfect for a refreshing, nutritious meal or side dish that's as pleasing to the palate as it is to the eye.

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
• ½ 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:

In a large bowl, combine the cabbage, kale, bell peppers, cilantro and cashews.

In another bowl, whisk together the olive oil, sesame oil, balsamic, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.