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Kale Salad

A raw massaged kale salad dressed with olive oil, white vinegar, cumin and coriander, with shredded carrot, red onion, nutritional yeast and hemp seeds. It keeps its bite and eats well cold straight from the fridge.

salad · vegan

Ingredients

  • 1 bunch kale, de-veined and torn into bite sized pieces
  • ⅓ cup extra virgin olive oil, or tea seed oil
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ cup white vinegar
  • 1 piece carrot, shredded
  • ½ cup red onion, sliced
  • ½ cup nutritional yeast, unfortified
  • ¼ cup hemp seeds, hulled

Method

  1. De-vein the kale by pulling the leaves off the stem. Tear into bite sized pieces and place in large bowl. Add olive oil and massage into kale pieces
  2. Combine vinegar, salt and spices in a small bowl. Pour over kale and thoroughly combine
  3. Stir in nutritional yeast and hemp seeds. Then add carrots and onions. Combine thoroughly
  4. Serve at room temperature or chilled.