Hail to The Kale Salad by Harmony Slater

This recipe is a guest post by Harmony Slater, and you can see the original, along with other wellness tips on her website.

Harmony Slater

Harmony is a long term Ashtanga yoga student, teacher and received the rare qualification of Certified by Sharath Jois to teach the advanced sequences. She is mother to a son, who is big fan of this recipe as are we now too! Thanks Harmony.

This is one of my all time favorite salads. It is loaded with nutrients, great for cleansing the liver, and super delicious on top of it! Even when my son was 5 years old, he loved it and he still does.

The combination of kale, carrots, cabbage and seeds makes this a salad that is both colorful and crunchy. It’s time for you to eat a rainbow!

kale salad recipe photo

Kale is extremely good for you, it is one of the most densely nutritious foods on the planet, but make sure you chop it finely. Kale is loaded with a variety of vitamins and powerful antioxidants. This salad is loaded with vitamin C, vitamin K, and beta-carotene, which your body will change into vitamin A!

Ingredients

  1. 1/2 cup Tamari pumpkin seeds (see method below) 125 ml
  2. 1/2 cup Tamari sunflower seeds (see method below) 125 ml
  3. 1 bunch Kale, chopped 1 bunch
  4. 3 cups Carrots, grated 750 ml
  5. 1/2 head Red cabbage, thinly sliced 1/2 head
  6. 1 – 2 cups of Red, Yellow or Orange Sweet Peppers
  7. 1/2 cup Flax oil or hemp oil 125 ml
  8. 1/4 cup Sesame oil
  9. 1/3 cup Bragg Liquid Aminos 80 ml
  10. 4 tbsp Balsamic vinegar 75 ml
  11. 2 tbsp fresh squeezed lemon
  12. 1 tsp Oregano, dried 5 ml
  13. 2 tsp Nutritional Yeast
  14. 3 bulbs of raw garlic minced
  15. 2 Thai green chili finely chopped (optional – if you like it spicy – probably not for children)

Preparation

  1. Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
  2. Toast over medium to high heat, sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in the nutritional yeast and a few drops of tamari, which will sear onto the seeds. Remove and let cool.
  3. In a large bowl combine chopped kale, carrots, cabbage, sweet peppers and the now cooled tamari-coated seeds. If you like to make it a bit spicy, then add the finely chopped Thai chili(s) to this mixture. Set aside.
  4. In a mixing jar or small bowl whisk together oils, Bragg Liquid Aminos, vinegar, lemon, garlic and oregano – Then pour over the kale salad mixture.
  5. Toss until evenly coated and chill 2 hours before serving.

THIS SALAD KEEPS WELL WHEN REFRIGERATED FOR 2-3 DAYS AND YIELDS APPROXIMATELY 8 – 10 SERVINGS.

Kale salad with seeds

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