Name: Jalapeño Cabbage Salad with Honey Lime Vinaigrette
Ingredients: 4 cups white cabbage, thinly sliced; 1 cup dinosaur kale, thinly sliced; 2 jalapeños, seeds removed, thinly sliced; 1 avocado, cubed; 2 scallions, chopped; 1 bunch of cilantro, stems removed, finely chopped; 1/2 cup feta cheese, you can also do vegan feta; 2 tbsps olive oil; 2 tbsp rice vinegar; 2 tsps sesame oil; 1 1/2 tbsps honey or agave; 1 tbsp grey poupon; 2 tsps lime juice; Pinch of salt; Fresh cracked black pepper; 1 tbsp fresh chopped cilantro; 1 scallion, thinly sliced

Ingredients

Units Scale

Salad:

4 cups white cabbage, thinly sliced
1 cup dinosaur kale, thinly sliced
2 jalapeños, seeds removed, thinly sliced
1 avocado, cubed
2 scallions, chopped
1 bunch of cilantro, stems removed, finely chopped
1/2 cup feta cheese, you can also do vegan feta

Honey Lime Vinaigrette:

2 tbsps olive oil
2 tbsp rice vinegar
2 tsps sesame oil
1 1/2 tbsps honey or agave
1 tbsp grey poupon
2 tsps lime juice
Pinch of salt
Fresh cracked black pepper
1 tbsp fresh chopped cilantro
1 scallion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Wash and prep all our salad ingredients, and combine in a large bowl. For the kale, thinly slice and massage with a drizzle of olive oil for a few minutes to loosen the fibers.
In a small bowl combine all the dressing ingredients, pour over salad.