Thursday, July 19, 2012

Recipe: Amazing Rainbow Kale Salad

Thanks to Kristyn for finding this recipe online:
Makes a ton! At least 4 large servings.
1 head kale, julienned into thin strips (If using curly kale, remove stems first)
1/2 head of purple cabbage, cut into thin strips
3-4 carrots, shredded
1 cup unsulfured sundried tomatoes, rehydrated in water for at least 4 hours and cut into strips
1 cup chopped olives (kalamata)
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup olive oil
1/4 cup balsamic vinegar, apple cider vinegar, or fresh lemon juice
1 tablespoon raw agave (vegan) or raw honey (not vegan)
1 teaspoon high mineral salt (smoked salt is awesome it this!)
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Throw everything in a large bowl and toss to mix well. Let marinate for at least 30 minutes to allow the kale and cabbage to soften a bit and the flavors to meld. Enjoy!

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