Goes best with Asian Peanut Salad Dressing.

3 cups chopped purple kale, thick stems removed
1 cup green baby kale
3 cups shredded red cabbage
2 cups thin sliced carrots
1 cup snap peas, whole
1 red bell pepper, sliced
3/4 cup slivered almonds (toasted)

Roast the almonds by heating oven to 350, turning it off, and inserting the tray of almonds. Let it sit in there a while.

Combine all ingredients and pour the dressing on.