2 bunches of lacinato kale, destemmed and thinly sliced
1 bulb of fennel, thinly sliced
1/2 red onion, thinly sliced
1 head of romaine of 1/4 head white cabbage, thinly sliced
2 scallions, chopped
1 jalapeño, deseeded and thinly sliced

2 tablespoons of peanut butter (ideally crunchy)
2 tablespoons rice vinegar
2 tablespoons tamari or coconut aminos
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 inch grated ginger
1 clove grated garlic
1/4 cold water
Salt and pepper to taste

Holding the base of each kale stem, pull leaves off stem and add leaves to bowl. Save stems for juicing later! Roll all leaves into a large cigar shape and thinly slice kale leaves and add to a large bowl. In a smaller bowl, add all ingredients and whisk well. Add more or less water as needed. You could also blend ingredients in a food processor for a creamier consistency but not necessary, a good whisk and strong arm works wells. Set aside.

Slowly pour half of dressing over kale and toss with tongs. Slowly add more dressing as needed until kale leaves are well dressed but not weighed down. Add thinly sliced fennel, red onion and romaine. Toss again. Transfer to serving plates. Garnish with jalapeño and scallions and serve!