Thai Salad with Sesame-Ginger Dressing

This is a hearty salad + stands up well as a left over making it perfect for lunch or to pack the night before to bring to work. I'll be preparing + serving this on the LiveWell retreat this weekend! 

Dressing:
1/3 Cup olive oil
3 Tbsp. soy sauce or Tamari (or Coconut Aminos for soy-free)
2 Tbsp. raw honey
1 Tbsp. toasted sesame oil
2 Tbsp. rice vinegar
1 Tbsp. water
3 cloves garlic, minced
1 Tbsp. fresh ginger
squeeze of lemon or lime juice

Salad:
1 bunch of kale, chopped
1/2 head of purple cabbage, shredded
1 handful of cilantro
1 carrot, cut into matchsticks or ribbons w/ a veggie peeler
1 bell pepper
3 green onions, chopped
1/4 cup nuts or seeds (I toasted sesame seeds with a little Tamari, cashews or almonds would be good)
avocado to your heart's content

Mix it all up. It looks like a lot of ingredients but it was REALLY simple + quick, especially if you get someone to help with the veggie chopping. There will probably be extra dressing. This salad actually holds up well as a left over because kale + cabbage are so hearty.