"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hail to the Kale Salad from Planet Organic Recipe

4.8 stars - based on 3 votes
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This recipe for Hail to the Kale Salad from Planet Organic, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Neumann
Added: Wednesday, January 11, 2012

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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