Chopped Kale Salad with Almond Ginger Dressing

Chopped Kale Salad with Almond Ginger Dressing (serves 4)
6 cups kale, washed, de-ribbed and chopped into bite-sized pieces
2-3 small carrots, shredded on box grater or mandolin
1 cup shredded red cabbage
1 cup red bell peppers, diced
1 tbsp olive oil
¼ tsp salt
½ cup cilantro, washed and finely chopped
1 cup shelled edamame beans
1/2 cup almonds, roughly chopped
1.5 cups cooked quinoa
1 recipe almond ginger dressing (see recipe below)

Directions:

1. Combine kale and cabbage in a large bowl and add olive oil and salt. Massage vegetables with your hands until slightly soft. Add bell peppers, carrots and cilantro and toss to combine.
2. Steam the edamame beans according to package instructions.
3. To assemble salads, combine 2 large handfuls of the kale salad mixture in a bowl with 1/2 cup quinoa and 1/4 cup edamame beans. Top with ~2 tbsp of chopped almonds and a hearty drizzle of almond ginger dressing.

Almond Ginger Dressing
1/2 cup smooth almond butter
2 tbsp tamari
2 tbsp rice vinegar
2 tbsp maple syrup
2 cloves minced garlic
2 tbsp minced ginger
¼-½ cup water

Directions:

1. Combine all ingredients in blender. Use water to thin as needed.​