Hail To Kale Salad.

1. 1

   Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.

2. 2

   In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they're toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.

3. 3

   In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.

4. 4

   In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.

5. 5

   Yields 8 - 10 servings.

No additional tips available.