This recipe was created by Rhianna Williams, a talented youth worker, cook, and outdoor enthusiast.
Local kale can be found everywhere right now and its health benefits are endless. Take advantage of the fall harvest and make this inexpensive, easy salad in large batches.
Curly Kale Harvest Salad
1 lg. Head of kale
1 cup grated beet
1 carrot grated
1 cup cabbage, grated or finely chopped
2 Tbs. red onion finely chopped
1 Tbs. of both flax seeds & sesame seeds
1 Tbs. nutritional yeast
1 tsp. Himalayan salt
3 Tbs. vinegar (I used raspberry cider vinegar)
3 Tbs. oil of choice (I used a mix of flax & avacado)
1 Tbs. brags
1/2 Tsp. toasted sesame oil
Wash & shake dry kale. Chop in small slices. Drizzle with vinegar & message for a bout 1 min. till kale is dark green & bruised. Add all other ingredients, stir & enjoy!! Makes 6 servings.
For more recipes created by Rhianna, visit Raw’s Divine Creations’ facebook page.