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Hale-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. Makes 8-10 servings Prep time: 30 min

1 bunch Kale, chopped

3 cups Carrots, grated

1/2 head Red cabbage, thinly sliced

1/2 cup Tamari pumpkin seeds (see method below)

1/2 cup Tamari sunflower seeds (see method below)

1/2 cup Flax or hemp oil

1/3 cup Bragg Liquid Aminos (or organic soy sauce)

5 tbsp Balsamic vinegar

1 tsp Oregano, dried

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 are 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. 

Source:Planet Organic

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