Kale Salad
Ingredients
This salad is loaded with crunch. The combination of kale, carrots, cabbage and seeds makes a salad that is audibly delicious. Kale is extremely good for you, but make sure you chop it finely.
Ingredients:
bunch Kale, chopped 1 bunch |
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Carrots, grated 750 ml |
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head Red cabbage, thinly sliced 1/2 head |
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Tamari pumpkin seeds (see method below) 125 ml |
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Tamari sunflower seeds (see method below) 125 ml |
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Flax or hemp oil 125 ml |
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Bragg Liquid Aminos 80 ml |
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Balsamic vinegar 75 ml |
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Oregano, dried 5 ml (optional) |
Method
Preparation
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.
In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.
In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.
servings |