Vegan Rainbow Kale Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
For Salad:6 c lightly packed raw kale, stems removed1/4 c seeded and diced red bell pepper1/4 c seeded and diced yellow bell pepper1/2 c grated carrot1/2 c thinly sliced red cabbageFor Dressing:2 TB extra virgin olive oil1 TB lemon juice1 garlic clove, pressed or minced1 tsp pure maple syrup1 tsp vegan soy sauce1/4 tsp cayenne
1. Chop the kale and toss in mixing bowl with bell peppers carrot and cabbage.
2. Whisk all dressing ingredients together in small bowl and pour over salad. Use hands to massage dressing into kale, making sure it's evenly distributed.
3. Either serve immediately, or chill for 10 minutes or more to allow the kale to soften.
Number of Servings: 4
Recipe submitted by SparkPeople user DEANNROSP.
2. Whisk all dressing ingredients together in small bowl and pour over salad. Use hands to massage dressing into kale, making sure it's evenly distributed.
3. Either serve immediately, or chill for 10 minutes or more to allow the kale to soften.
Number of Servings: 4
Recipe submitted by SparkPeople user DEANNROSP.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 129.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 4.8 g
- Protein: 4.3 g
Member Reviews
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POSITIVELYJOY
This was quite tasty. I have not had kale much at all in my menus so trying this was an experiment for me. I used roasted peppers rather than fresh. I served this salad along side a burrito made with a whole wheat tortilla filled with quinoa, wild rice and mashed pinto beans. very good! - 1/8/11