“Hail to the Kale” Salad


  • 1 bunch kale, chopped
  • 3 cups carrots, grated
  • 1/2 head red cabbage, thinly sliced
  • 1/2 cup tamari pumpkin seeds (see method below)
  • 1/2 cup tamari sunflower seeds (see method below)
  • 1/2 cup flax or hemp oil
  • 1/3 cup Braggs Liquid Aminos
  • 5 tbsp balsamic vinegar
  • 1 tsp oregano dried


  1. In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown.
  2. While the skillet is hot, add in 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 and seeds. Set aside.
  4. In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar & oregano and pour over kale mixture. Toss until evenly coated & chill before serving.
  5. Yields 8 servings so keep in fridge & enjoy for a few days!

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