Hale to the Kale Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 220.7
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 678.1 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.5 g
- Protein: 5.2 g
View full nutritional breakdown of Hale to the Kale Salad calories by ingredient
Introduction
Thanks to Planet Organic Markets for this wonderful recipe! This salad is loaded with crunch. The combination of kale, carrots, cabbage and seeds makes a salad that is audibly delicious. Kale is extremely good for you, but make sure you chop it finely. Thanks to Planet Organic Markets for this wonderful recipe! This salad is loaded with crunch. The combination of kale, carrots, cabbage and seeds makes a salad that is audibly delicious. Kale is extremely good for you, but make sure you chop it finely.Number of Servings: 8
Ingredients
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1 bunch Kale, chopped
3 cups Carrots, grated
1/2 head Red cabbage, thinly sliced
1/2 cup Tamari pumpkin seeds
1/2 cup Tamari sunflower seeds
1/2 cup Flax or Hemp oil
1/3 cup Bragg Liquid Aminos
5 Tbsp Balsamic Vinegar
1 tsp Oregano, dried
Directions
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
In a cast iron skillet, over medium 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, shredded carrots, sliced cabbage and tamari seeds.
Set aside.
In a small bowl, whisk together oil, Bragg Liquid Aminos (or Maggi or Soy Sauce or Tamari - but Braggs is definitely tastiest), vinegar and oregano. Refrigerate for 30 minutes or more to let the flavours blend together. Pour over the kale mixture. Toss until evenly coated and chill for at least 2 hours before serving.
This salad keeps well refrigerated for 2 - 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user SUSEN_CALGARY.
In a cast iron skillet, over medium 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, shredded carrots, sliced cabbage and tamari seeds.
Set aside.
In a small bowl, whisk together oil, Bragg Liquid Aminos (or Maggi or Soy Sauce or Tamari - but Braggs is definitely tastiest), vinegar and oregano. Refrigerate for 30 minutes or more to let the flavours blend together. Pour over the kale mixture. Toss until evenly coated and chill for at least 2 hours before serving.
This salad keeps well refrigerated for 2 - 3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user SUSEN_CALGARY.
