SWEET & SPICY SALAD WITH SRIRACHA VINAIGRETTE
1 cup Robert Rothschild Farm Sriracha Teriyaki Sauce or Sriracha Teriyaki Organic Sauce
2 Tbsp. Sesame oil
1/3 cup Rice vinegar
1 Tbsp. Ginger, fresh, minced
1 bunch Kale
1 bag Carrots, shredded
1 English cucumber, sliced
1/2 cup Cashews
Pour all vinaigrette ingredients into a mason jar or other container with a lid. Close tight and shake until combined. Set aside.
Clean kale, remove from stem and place into a large serving bowl. Add in shredded carrots, cashews and cucumbers as desired. Dress with Sriracha vinaigrette and toss before serving.