Kale, beet and carrot salad with seeds
- 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.
***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.
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.
Nutritional Info 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
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