Hail to the Kale Salad
  • Difficulty: Easy
Servings: 4 yield(s)
Prep Time: 120 mins
Cook Time: 5 mins
Total Time: 125 mins
Ingredients
  • 1 bunch kale, chopped
  • 1 cup carrots, grated
  • 1/2 head red cabbage, thinly sliced
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup olive oil
  • 1/3 cup Bragg's liquid aminos
  • 5 tbsp balsamic vinegar
Instructions
  1. Wash kale and chop. Be sure to rinse the leaves thoroughly to remove dirt and grit.
  2. In a cast iron skillet over medium to hot heat, stir sunflower and pumpkin seeds. Remove from heat when toasted, or golden brown. While the skillet is hot, add a few drops of tamari, which will sear onto the seeds. Remove and let cool.
  3. In a large bowl whisk together oil, Bragg, vinegar and pour over kale mixture. Toss until evenly coated, massage in and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.