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1 bunch curly kale, rinsed, leaves torn into small pieces (discard stems)
4 medium carrots, peeled and grated
½ cup finely chopped red cabbage
1 cup cubed marinated or baked tofu (substitute nuts or cubed cooked chicken)
For the dressing:
1/3 cup cashews, finely chopped (substitute almond butter or sunflower seed butter)
1 teaspoon minced garlic
1 tablespoon minced ginger
1 (4 oz.) can green chiles, minced
1 tablespoon tamari
½ to ¾ cup Vegannaise or mayonnaise
Prepare kale, carrots, cabbage, and tofu, and place in large bowl. Prepare cashews, garlic, ginger, and chiles, and mix dressing ingredients in small bowl. Pour the dressing over the vegetables and mix well. Serve cold.
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