From Lisa Nielsen, holistic fitness & nutrition advisor
Ingredients
  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

cookware

small bowl
large bowl
For the Dressing
1
Grate the ginger and the garlic on a microplane or mince very fine.
2
Mix together the ginger, garlic, vinegar, syrup, almond butter, soy sauce, cayenne, curry, and salt.
For the Salad
3
Shred or slice the kale, carrots, cabbage, bell pepper, cucumber and apple into thin pieces. Chop the cilantro.
4
Toss the kale, carrots, cabbage, bell pepper, cucumber, cilantro, apple, cashews, and fenugreek in a large bowl.
5
Then, toss with the dressing and garnish with some sesame seeds and sesame oil.
Notes

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