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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 181.3
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 401.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Kale, beet and carrot salad with seeds calories by ingredient
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Kale, beet and carrot salad with seeds

Submitted by: GOEGIRL

Introduction

A delicious raw-food fall lunch.
Serving size calculated if this is your main for lunch. Otherwise makes about 8 cups.
A delicious raw-food fall lunch.
Serving size calculated if this is your main for lunch. Otherwise makes about 8 cups.

Number of Servings: 4

Ingredients

    Kale, 6 cup, chopped
    Beets, fresh, 1 cup
    Carrots, raw, 1 cup, grated
    Sesame Oil, 2 tbsp
    Soy sauce (tamari), 3 tbsp
    *Nakano Seasoned Rice Vinegar, 3 tbsp
    Ginger Root, .5 tsp
    Garlic, 1 tsp
    *Sesame Seeds, 1 tbsp
    Pumpkin seeds, .25 cup
    *Sesame Seeds, 0.125 cup
    Optional: It's also nice with the juice of an orange and some orange zest grated over top.

Directions

***wash and chop kale*** Some people don't tolerate raw kale very well, so it's not a bad idea to blanch chopped kale in some boiling water for about 10 seconds, then rinse in super cold water and spin it in a salad spinner.

grate beets, rinse really well - till water runs clear
grate carrots
combine oil, vinegar, soy sauce, garlic and ginger
combine dressing with beets and carrots
toss that with the kale
top with sesame, sunflower and pumpkin seeds

Serving Size: 2 cups - nice big salad ;o)

Number of Servings: 4

Recipe submitted by SparkPeople user GOEGIRL.






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