CRUNCHY SAUERKRAUT SALAD

150g shelled Edamame beans
200g Kale, stems removed and chopped
40g dried Cranberries or other dried fruit such as raisins.
50g roasted Almonds (unsalted)
1 medium Carrot, sliced thin or grated
200g RAW Fresh Sauerkraut - In the Pink

Carrot Ginger dressing:
80ml RAW Greek Extra Virgin Olive Oil
80ml RAW White Wine Vinegar
2 large Carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh Ginger
2 tablespoons Lime juice
1 tablespoon plus 1 teaspoon RAW Organic Pure Blossom Honey
1 ½ teaspoons toasted Sesame Oil
¼ teaspoon Salt, more to taste

1. In a blender, combine all of the salad dressing ingredients. Bend until completely smooth. Taste, and add additional salt or honey if needed.
2. Add all of the salad ingredients to a large salad bowl, apart from the sauerkraut and mix well.
3. Toss with carrot ginger dressing.
4. Top the salad with the fresh sauerkraut. Serve and enjoy!