Hale to the Kale Salad

By bunny

Another from Planet Organic cookbook

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

Preparation

Step 1

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.