Thai Salad

Recipe by Redemption Hill
photo by Rachel Lyn Photography

Serves 6-8

Salad: 1 bag of pre-washed and chopped kale red cabbage, thinly sliced carrots, thinly shredded optional veg: radishes, snow peas protein: choose chicken, pork or tofu roasted cashews Dressing: 1 cup roasted cashews juice of 1 lime 1 inch fresh ginger 2 tsp sesame oil ~1 cup cilantro ~1 tbsp sriracha sauce Salt to taste

Add all of the dressing ingredients into a blender. Drizzle in just enough water to blend the ingredients together without making the dressing thin and watery. Put out the salad toppings to let people assemble their own, or make a giant bowl for everyone to share!