INGREDIENTS
8 cups
curly kale leaves, stems removed, torn into bite sized pieces
1 cup
thinly sliced red bell pepper
1 cup
thinly sliced yellow bell pepper
2
green onions, thinly sliced
1
small cucumber (I used Persian) thinly sliced
Sesame Dressing
1 tbsp
sesame seeds
3 tsp
agave
2 tbsp
rice wine vinegar
1 tbsp
sesame oil
2 tsp
finely grated ginger
2 cloves
garlic, minced