Kale Slaw with Toasted Almonds

Ingredients

1 bunch
kale (shredded in food processor)
1
head of cabbage (shredded in food processor)
2 cups
slivered almonds (carefully toasted until golden)
1⁄2 cup
olive oil (plus some for rubbing)
1⁄2 cup
cider vinegar
1 tablespoon
toasted sesame oil
1
lemon (juiced)
1
ginger (1-inch piece, chopped)
1 clove
garlic (chopped)
4 drops
stevia (or a pitted date)
1 teaspoon
salt
Yields:
servings

Instructions

Combine the kale and cabbage in a large bowl. Drizzle on some olive oil and massage or rub it into the kale and cabbage for a minute to bring up the color, soften the vegetables and slightly reduce the volume. Blend in the almonds.Combine the dressing ingredients in a food processor and toss with the salad.