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Ingredients
US|METRIC
4 SERVINGS
- 1 red bell pepper (large, cut into 1-inch pieces)
- 1 clove garlic (minced)
- 1/4 cup cashew (pieces, soaked for 4 to 6 hours)
- 1 Tbsp. tamari (or Bragg Liquid Aminos)
- 1 lime (large)
- 1 tsp. chili powder (or more, depending on your heat preference)
- 1 tsp. ground cumin
- 1 dash cayenne
- 1/2 tsp. sea salt (or to taste)
- 1/8 tsp. ground black pepper
- 16 oz. Dinosaur kale (or lacinato, tough stems removed, then cut into 1/4-inch shreds)
- 1/2 cup chopped cilantro (finely)
- 1/4 head purple cabbage (small, cut into 1/4-inch ribbons)
- 1/2 cup red onion (cut into 1/4-inch dice or thinly sliced rings)
- 1 carrot (large, cut into thin 2-inch long matchsticks)
- 1 Hass avocado (large ripe, peeled, pitted, and cut into 1/2-inch cubes)
- 1 jicama (small, cut into 2-inch long matchsticks)
- salt and ground black pepper (to taste)
- lime wedges (for serving, optional)
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