1 bunch

Kale, chopped

1 bunch

3 cups

Carrots, grated

750 ml

1/2 head

Red cabbage, thinly sliced

1/2 head

1/2 cup

Tamari pumpkin seeds (see method below)

125 ml

1/2 cup

Tamari sunflower seeds (see method below)

125 ml

1/2 cup

Flax or hemp oil

125 ml

1/3 cup

Bragg Liquid Aminos

80 ml

5 tbsp

Balsamic vinegar

75 ml

1 tsp

Oregano, dried

5 ml

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

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.

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

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.