Ingredients

• 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

Instructions

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.