3 c Napa cabbage, finely shredded, spine removed from large pieces
2 c carrots, shredded (leave skin on)
1 c English peas, blanched
3 T parsley
⅓ c Tamari soy sauce
⅓ c natural rice vinegar
4 T unrefined sesame oil
4 T veggies or Canola oil
1 clove garlic, minced
2 T fresh squeezed lime juice
1 T fresh ginger, minced
¼ t Ground Sumac (may need to find in Middle Eastern store, most analogous to Paprika)
Mix all ingredients with whisk. Cover and refrigerate at least 4 hours for flavors to mix.
Place bite-sized pieces of spinach into large bowl. Add apple pieces, nuts, currants, scallions, and shrimp. In large skillet, warm olive oil then add kale and garlic on medium high heat. Let kale wilt, remove from heat, add cracked sea salt, mix well and transfer to large bowl. Toss all ingredients. Add dressing and serve immediately.
Pair slaw with organic chicken breast sautéed with freshly minced ginger, kale, apple cider vinegar and low-sodium stock.