Kale and Napa Cabbage Salad with Carrots and Cranberries served with a Japanese Dressing
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Ingredients
  • 6 cups kale leaves, chopped
  • 12 cups Napa Cabbage leaves, cut into thin slivers
  • 2 cups grated carrots, about 6 large carrots
  • 2 cups dried cranberries
  • 3 Tbs. Olive oil
  • ¼ t. salt
  • Japanese Dressing
  • 1 stalk celery
  • 1 Onion
  • Juice of ½ lemon
  • Juice of ½ orange
  • 1“ piece of ginger
  • white pepper (touch)
  • ½ cup. Brown Rice Vinegar
  • ½ cup tamari
  • 1 ¼ cup canola oil
  • 4 Tbs Ketchup
Instructions
  1. Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl.
  2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft.
  3. Add the cabbage, carrots, and cranberries
  4. Using a blender, make the Japanese Salad Dressing
  5. Toss salad with dressing and serve
Recipe by iEatGreen at https://www.ieatgreen.com/kale-and-napa-cabbage-salad-with-carrots-and-cranberries-served-with-a-japanese-dressing-2/