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INGREDIENTS
Organic Kale leaves, large bunch
1/4 Head of Purple Cabbage
2 Carrots
1 Mandarin Orange (cutie), Tangerine, Tangelo, or Orange fresh-squeezed
2T Extra Virgin Olive Oil
Pinch of Himalayan Salt
Dash of Fresh Ground Pepper
DIRECTIONS: wash and dry the kale leaves. Break leaves into small pieces, removing stems, and add to a large salad bowl. Wash the quarter of cabbage section and cut-away the core. Slice the cabbage into thin strips. Add to the bowl of kale leaves and set aside.
In a small bowl, whisk together the olive oil and the fresh squeezed juice of your choice. Add salt and pepper. Or add the oil, juice, salt, and pepper to a jar with a lid and shake well.
Drizzle the mixture over the kale and cabbage pieces in the bowl. With clean hands, mix in the liquid while “massaging” the kale leaves. The longer you massage the kale leaves, the more tender they will be.
Wash, peel, and grate the carrots. Add to the kale and cabbage mix. Put into individual salad bowls or on a large plate. For more flavor add some homemade balsamic salad dressing.
NOTE: you can eat the kale salad as is or use it as a salad base. Add all of your favorite salad toppings like snap peas, cucumbers, bell pepper, cucumber, radish, tomato, raw pumpkin seeds, chopped raw nuts, etc.
You can also add roasted vegetables: asparagus tips, slices of purple sweet potato, cubes of kabocha squash, sweet potato, pumpkin, turnips, beets, etc.
Try adding one of the follwing fresh fruist, for an exciting new twist: sliced apple pieces with the skin on, cut-up sections of pineapple, orange, tangerine, or tangelos, fresh blueberries, raspberries, or strawberries.
To make this a meal add a light protein like grilled filet of fish, nitrate-free all natural turkey breast lunch meat, grilled organic, cage-free, boneless, skinless chicken breast, or hard-boiled eggs.
For a vegan meal add cooked and cooled quinoa or cooked and cooled rice plus your favorite type of beans, snap peas, or raw seeds or nuts.
