Remove the core, chop and shred the Red Cabbage (1/2).
In a large bowl, add the Kale (1 pound) and red cabbage.
In a small bowl, add the Shallot (1), Red Wine Vinegar (1/3 cup), Ground Black Pepper (1/4 teaspoon), Salt (1/4 teaspoon), Granulated Sugar (1 teaspoon) and Olive Oil (1/2 cup). Using a whisk, mix the ingredients well.
Pour the dressing over the kale and cabbage. With clean hands, toss, bruise and break down the kale and cabbage.
On a pan over medium heat, add a little oil, Assorted Nuts (1 cup) and Curry Powder (1/4 teaspoon). Toast the assorted nuts.
To serve the salad, add Avocado (1), juice of the Lemon (1/2), and sprinkle the toasted nuts over the top.