Asian

Kelly's Kale Salad - raw takes 15 minutes to prepare.

Kelly's Kale Salad - raw takes several minutes to cook.

Kelly's Kale Salad - raw makes 8 servings.

The ingredients for Kelly's Kale Salad - raw are:

* Kale, 8 cup, chopped (remove)
* *Follow Your Heart Grapeseed Oil Veganaise, egg free, dairy free, 3 tbsp (remove)
* Soy sauce (tamari), 1 tbsp (remove)
* Ginger, ground, 1 tsp (remove)
* *Nakano Seasoned Rice Vinegar, 1 tbsp (remove)
* *Sesame Seeds, 3 tbsp (remove)
* Sunflower Seeds, without salt, 4 oz (remove)
* Carrots, raw, 1 cup, grated (remove)
* Garlic, 2 tsp (remove)

Here is how you make Kelly's Kale Salad - raw:

Remove kale stems, Chiffonade in 1/4 to 1/2 inch bits, grate 1-2 carrots, Add nuts & I use black & white sesame seeds.Mix up dressing in a small bowl all all remaining ingredients add only the oil last & if you want - I don't always add. Refine flavor to your liking- I never measure. Then pour PART of dressing over salad - It will look dry but will moisten. If you add too much then it gets too soft the next day in frig. If you add just right amount - It will stay nicely in frig 4 days or so unless you eat it all first! Number of Servings: 8Recipe submitted by SparkPeople user KCBW123.

The nutritional information for Kelly's Kale Salad - raw is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 194.1

• Total Fat: 13.8 g
• Cholesterol: 0.0 mg
• Sodium: 227.8 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 5.0 g
• Protein: 6.2 g

Kelly's Kale Salad - raw is Asian cuisine.

The dietary needs meet for Kelly's Kale Salad - raw is Gluten Free