Asian Kale Salad

• 6 cups finely chopped kale
• 2 cups finely chopped cabbage
• 1 cup dried cranberries
• 1 cup shredded carrots
• 1/2 cup sunflower seeds
• 1/4 cup minced shallot
• 1/3 cup rice vinegar
• 1/3 cup mirin
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons minced ginger
• 2 cloves minced garlic
• 2 tablespoons avocado oil
• 2 teaspoons sesame oil
• 2 cups fresh blueberries

1. Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
2. Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
3. Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
4. Top salad with fresh blueberries to serve.

kale, cabbage, cranberries, carrots, sunflower seeds, shallot, rice vinegar, mirin, soy sauce, white sugar, ginger, garlic, avocado oil, sesame oil, fresh blueberries

Taken from www.allrecipes.com/recipe/245297/asian-kale-salad/ (may not work)