A Continuing Love Affair With Kale

I’m hoping to post a recipe fairly regularly featuring my fav vegetable right now: kale. Now if you think you hate it or haven’t tried it, let me assure you that this leafy green packs a tasty punch full of nutrition, so it’s definitely worth a shot. Check out my first recipe HERE.

Today it’s Sesame Kale and Cabbage Salad

Adapted from HERE (click through for the method- it’s important!) My notes are in bold

• 1 Tablespoon olive oil
• 1 Tablespoon sesame oil
• 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
• 1 Tablespoons real maple syrup (preferably grade B) (raw honey also works!)
• 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
• 1 clove of garlic, finely minced (actually I leave this out…too lazy to mince!)

For the Salad:

• 1 small bunch lacinato kale (also known as Tuscan kale) (or any kale really)
• 1 small head (or half of a larger head) of Napa cabbage, shredded (or red cabbage!)
• 1 baby bok choy, thinly sliced (I leave this out)
• 4 carrots, shaved into long strips with a peeler
• 2 Tablespoons hemp seeds (or toasted sesame seeds) (I use sesame)
• Freshly ground pepper to taste