Hail to the Kale -Yummy Summer Salad Recipe
Looking for a yummy new salad to try this summer? This is sure to be one of your new faves! It is absolutely delicious and not as much work as it sounds like! Definitely worth it!
Loblaws sells Bragg's Soy Sauce....look for it in the natural foods section. It is a delicious, healthy alternative to regular soy sauce. No wheat (great for gluten sensitivities or wheat allergies), no alcohol and tastes just like any other soy sauce.
Enjoy!
Hail-to-the-Kale Salad
In a cast iron skillet over medium to high 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, carrots, cabbage and seeds. Set aside.
In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.
Yields 8 - 10 servings.
Loblaws sells Bragg's Soy Sauce....look for it in the natural foods section. It is a delicious, healthy alternative to regular soy sauce. No wheat (great for gluten sensitivities or wheat allergies), no alcohol and tastes just like any other soy sauce.
Enjoy!
Hail-to-the-Kale Salad
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.
Allergy Warning: It is often hard to find seeds that do not say "May contain traces of nuts" on the package. Be very careful when including seeds. Omit seeds altogether if you have a seed allergy or are in doubt about traces of nuts.
Ingredients:
| 1 bunch | Kale, chopped | 1 bunch |
| 3 cups | Carrots, grated | 750 ml |
| 1/2 head | Red cabbage, thinly sliced | 1/2 head |
| 1/2 cup | Tamari pumpkin seeds (see method below) | 125 ml |
| 1/2 cup | Tamari sunflower seeds (see method below) | 125 ml |
| 1/2 cup | Flax or hemp oil | 125 ml |
| 1/3 cup | Bragg Liquid Aminos | 80 ml |
| 5 tbsp | Balsamic vinegar | 75 ml |
| 1 tsp | Oregano, dried | 5 ml |
Method
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.In a cast iron skillet over medium to high 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, carrots, cabbage and seeds. Set aside.
In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.
Yields 8 - 10 servings.
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