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