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"Those who forget the pasta are condemned to reheat it."--Unknown

Hail to the Kale Salad from Planet Organic Recipe

4.6 stars - based on 16 votes
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This recipe for Hail to the Kale Salad from Planet Organic is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch Kale, chopped
3 cups Carrots, grated
1/2 head Red cabbage, thinly sliced
1/2 cup Pumpkin seeds
1/2 cup Sunflower seeds
1/2 cup Flax or hemp oil
1/3 cup Bragg liquid aminos
5 Tbsp Balsamic vinegar
1 tsp Oregano, dried
Directions:
Directions:
Wash kale and chop. Be sure to rinse the leaves thoroughly to remove dirt and grit.

In a cast iron skillet over medium to hot heat, stir sunflower and pumpkin seeds. Remove from heat when toasted, or golden brown. While the skillet is hot, add a few drops of Tamari, which will sear onto the seeds. Remove and let cool.

In a large bowl whisk together oil, Bragg, vinegar and oregano and pour over kale, carrot and cabbage mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is such a favourite. We love to create a bunch of healthy salads at the beginning of the week and use these for lunches. It's so nice to have healthy food ready made in the fridge to help with hunger and snack attacks. Yum!

 

 

 

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