45 min or more
I like to soak and clean my kale overnight and rinse several times before I use for the salad. If you choose to soak overnight, change the water a few times, because it gets stale and helps rinse.
Tear out the main veins and compost or throw away. I then either chop or tear with my hands the kale leafs into bite size pieces. As I do this, I drizzle a liberal amount of olive oil, fresh lemon juice of 1 lemon, and sprinkle of sea salt. and massage the kale also. -This helps break it down and become more digestible and easier to chew.
thinly slice Brussel sprouts.
thinly slice and chop red cabbage.
thinly slice carrot rounds.
a huge portion to use throughout the week
1 bunch of organic curly kale ( 2 if you end up liking it as much as we do…it lasts for a week supply)
6 brussel sprouts-finely sliced
1/4 head of red cabbage-thinly sliced and chopped
1 carrot-thinly sliced rounds
walnuts, sliced almonds, pumpkin seeds, or sunflower seeds
you can add seasonal fruit, like pomegranate seeds, chopped dates, or apples, or pears, or berries
you can also add sprouts of any kind too-so delicious and nutritious to add
I then, toss in my Lemon Mustard Vinaigrette- to taste. ( see recipe in the Dressing/Marinade section of this website)
*note* I like things fast and easy-so if you haven’t made the Dressing up ahead of time, you may add all the ingredients right into the kale salad and mix it in the bowl.
Once this is all tossed with the dressing, it is ready to serve.
The dressing will marinade and the salad will keep at least, 4-5 days in the fridge.
I like to bottle some up in jars to have a quick grab and go lunch or dinner on the run.
This is also easy to add to your choice of grains and throw in a protein if you like, for a full meal.
Smoked wild caught salmon, lentils, steamed veggies,or chicken are great options to add for protein and to make a complete meal!
This is also a hit for potluck parties.