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!