Kale Salad with Orange-Ginger Dressing

Name: Kale Salad with Orange-Ginger Dressing
Yield: Makes 3½ cups (875 ml), 3 servings
Ingredients: ¼ cup (60 ml) raw sunflower, sesame, or chia seeds (optional); 2 tablespoons (30 ml) chopped fresh parsley or cilantro; ½ red bell pepper, thinly sliced; 6 cups (1.5 L) stemmed and thinly sliced kale, packed; 2 tablespoons (30 ml) chopped fresh mint (optional); 1 carrot, grated or julienned; 1 cup (250 ml) thinly sliced red cabbage

Preparation info

Makes 3½ cups ,
3
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

If you don’t know what to do with kale, here’s a delicious way to prepare this famously nutritious green. It’s best cut matchstick thin. To tenderize the kale further, you can massage it for about five minutes or marinate it in the dressing for up to one day in advance, before you add the remaining ingredients.

Ingredients

6 cups (1.5 L) stemmed and thinly sliced kale, packed
1 cup (250

Gluten-free
Vegan

Method

Put the kale, cabbage, carrot, bell pepper, parsley, and optional mint in a large bowl and toss to combine. Add the dressing and toss until evenly distributed. Let marinate for at least 20 minutes. Sprinkle with the optional sunflower seeds just before serving.