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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.
|1 bunch||Kale, chopped||1 bunch|
|3 cups||Carrots, grated||750 ml|
|1/2 head||Red cabbage, thinly sliced||1/2 head|
|1/2 cup||Tamari pumpkin seeds (see method below)||125 ml|
|1/2 cup||Tamari sunflower seeds (see method below)||125 ml|
|1/2 cup||Flax or hemp oil||125 ml|
|1/3 cup||Bragg Liquid Aminos||80 ml|
|5 tbsp||Balsamic vinegar||75 ml|
|1 tsp||Oregano, dried||5 ml|
|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.
Yields 8 - 10 servings.