Tipi Creek Farm
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.