Ingredients
200g curly kale, rinsed and dried
1/2 head purple cabbage, shredded
1 bunch spring onions
1 bunch fresh coriander, chopped
Punchy Asian-Style Dressing (link)
Method
Chop the kale leaves and spring onions finely and put into a large mixing bowl.
Shred the cabbage finely – a Magimix or similar is super-quick if you have one! Add to the mixing bowl.
Chop the fresh coriander and add to the mixing bowl.
Make the dressing by putting all the ingredients in a jar, then shake until mixed. Taste and adjust to suit.
Pour the dressing over the salad ingredients in the mixing bowl and toss to combine.
Set aside overnight for the flavours to marinate and tenderise the veggies.
To serve in your Boru bento box: place the main salad in the bottom layer, add sliced avocado to the top layer, and Tamari Roasted Almonds in the inner tray, to sprinkle on top.
To Serve
Diced avocado, Tamari roasted almonds [Go to recipe], Carrot sticks