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Hail-to-the-Kale Salad
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:
| 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 |
Method
| 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. |
