From Lisa Nielsen, holistic fitness & nutrition advisor
  ginger1 inch
  garlic2 cloves
 apple cider vinegar2 tbsp
 maple syrup1 tbsp
or agave juice of one tangerine
 almond butter 1/2 cup
 soy sauce1 tbsp
 cayenne 1/2 tsp
 curry1 tsp
 salt 1/2 tsp
  kale1 bunch
  carrots2 whole
  red cabbage1 half
  red bell pepper1 whole
  cucumber1 whole
  apple1 whole
or dried cranberries
  cilantro1 cup
 whole raw cashews 1/2 cup
 fenugreek or other sprouts 1/2 cup
 sesame seeds
 sesame oil


small bowl
large bowl
For the Dressing
Grate the ginger and the garlic on a microplane or mince very fine.
Mix together the ginger, garlic, vinegar, syrup, almond butter, soy sauce, cayenne, curry, and salt.
For the Salad
Shred or slice the kale, carrots, cabbage, bell pepper, cucumber and apple into thin pieces. Chop the cilantro.
Toss the kale, carrots, cabbage, bell pepper, cucumber, cilantro, apple, cashews, and fenugreek in a large bowl.
Then, toss with the dressing and garnish with some sesame seeds and sesame oil.

You can wrap the salad in spring roll wraps if desired.