Go To Rainbow Kale Salad
One of the reasons that I love a good kale salad is the fact that it will keep in the fridge for a while. Most weeks I make a version of this (leaving the dressing off until serving) and it will last almost a week in the fridge. So some version of this is often a lunch for me and by adding various additions it can taste completely different each time! Hope you enjoy.
Go To Rainbow Kale Salad
Author: Stephanie
Ingredients
- 1 head of any type of kale stemmed and chopped
- 2 1/12 cups finely chopped cabbage
- 2 1/2 cups shredded carrots (3-4 medium carrots)
- 1/2 cup toasted sunflower seeds (1tsp of coconut oil and sprinkle if sea salt for toasted seeds)
- 1/2 cup hemp hearts
- Dressing:
- 1 tbsp Dijion mustard
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tbsp raw honey (optional)
- sea salt and pepper to taste
- Additional Add Ons:
- Goat feta
- Fermented Beets
- Avocado
- Lentils
- Pea shoots
Instructions
- Chop all ingredients and mix together in large bowl.
- Toast raw sunflower seeds with sea salt and add with hemp hearts to the salad.
- For the dressing add all ingredients in a small mason jar and shake until fully mixed.
- I like to add the dressing with each serving as I'm eating them so the salad lasts longer in the fridge. But if making for a large group add the dressing to the salad as a whole.
- This part gets a bit messy but if you gently massage the kale or mix the dressing in with your hands it will soften the kale and make it easier to diegest.
- Sprinkle with a little sea salt and pepper.