Appetizers / Soups / Salads

Hale to the Kale Salad is for Salad.

Hale to the Kale Salad takes several minutes to prepare.

Hale to the Kale Salad takes several minutes to cook.

Hale to the Kale Salad makes 8 servings.

The ingredients for Hale to the Kale Salad are:

1 bunch Kale, chopped
3 cups Carrots, grated
1/2 head Red cabbage, thinly sliced
1/2 cup Tamari pumpkin seeds
1/2 cup Tamari sunflower seeds
1/2 cup Flax or Hemp oil
1/3 cup Bragg Liquid Aminos
5 Tbsp Balsamic Vinegar
1 tsp Oregano, dried

Here is how you make Hale to the Kale Salad:

Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.In a cast iron skillet, over medium 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, shredded carrots, sliced cabbage and tamari seeds.Set aside.In a small bowl, whisk together oil, Bragg Liquid Aminos (or Maggi or Soy Sauce or Tamari - but Braggs is definitely tastiest), vinegar and oregano. Refrigerate for 30 minutes or more to let the flavours blend together. Pour over the kale mixture. Toss until evenly coated and chill for at least 2 hours before serving. This salad keeps well refrigerated for 2 - 3 days.Number of Servings: 8Recipe submitted by SparkPeople user SUSEN_CALGARY.

The nutritional information for Hale to the Kale Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 220.7

• Total Fat: 15.9 g
• Cholesterol: 0.0 mg
• Sodium: 678.1 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.5 g
• Protein: 5.2 g

The dietary needs meet for Hale to the Kale Salad is Vegan