Creamy Chili Lime Dressing:

• 1 large red bell pepper, cut into 1-inch pieces
• 1 large clove garlic, minced
• 1/4 cup raw cashew pieces (soaked for 4 to 6 hours)
• 1 tablespoon tamari or Bragg Liquid Aminos
• Juice of 1 large lime
• 1 teaspoon chili powder, or more (depending on your heat preference)
• 1 teaspoon ground cumin
• Dash of cayenne
• 1/2 teaspoon sea salt, or to taste
• 1/8 teaspoon ground black pepper

Rainbow Kale Salad

• 1 large bunch (16 ounces) lacinato or dinosaur kale, tough stems removed, then cut into 1/4-inch shreds
• 1/2 cup finely chopped cilantro
• 1/4 head small purple cabbage, cut into 1/4-inch ribbons
• 1/2 cup red onion, cut into 1/4-inch dice or thinly sliced rings
• 1 large carrot, cut into thin 2-inch long matchsticks
• 1 large ripe Hass avocado, peeled, pitted, and cut into 1/2-inch cubes
• 1 small jicama, cut into 2-inch long matchsticks
• Salt and ground black pepper, to taste
• Lime wedges, for serving (optional)