Kale and Napa Cabbage Salad with Carrots and Cranberries served with a Japanese Dressing
Author: Bhavani Jaroff
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
Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl.
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.
Add the cabbage, carrots, and cranberries
Using a blender, make the Japanese Salad Dressing
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/