Lately it seems like Kale is all the rave! Why wouldn’t it be for 98 cents a pound how can you go wrong?And with fall right around the corner, you’ll be able to stock up at your local farmers market! But what do you do with it other than push the garnish away from your entrée at your favorite restaurant? Here’s a great recipe for the stash still hiding in the back of your refrigerator.
This dish is a staple in my house almost 3-4 nights a week! I can eat a large mixing bowl of it in one day by myself, I love it so much! Kale is so beneficial to your health, it’s a wonder doctors don’t prescribe it. Just 1 cup of Kale has only 36 calories and no fat. It is full of Vitamin A, C, and K. It’s packed with antioxidants, helps to fight cancer, promotes digestion, lowers cholesterol. It’s an anti-inflammatory and a detoxifer. And it has 20% of your daily dietary fiber. So here’s your recipe for health!
- I bunch of Organic Kale- washed and de-stemmed
- 1/4 of small Organic Red Onion- chopped
- 1/4 head of Organic Purple or Green Cabbage- chopped (Green tends to be less bitter)
- 2 Organic Carrots-shredded
- 1/2 cup of Organic Pumpkin Seeds
- 1/2 cup of Organic Sunflower Seeds
- 1/4 Cup of Extra Virgin Olive Oil
- 1 Tbsp of Organic Apple Cider Vinegar
- 2 Tbsp of Dijon Mustard
- Coarse Salt and Pepper
Mix de-stemmed Kale, shredded carrots, chopped onion and cabbage in a large mixing bowl. Add pumpkin and sunflower seeds. For the dressing mix salt and pepper, vinegar, mustard and olive oil in a small bowl and whisk together. Pour on top of slaw and mix until Kale is covered. It’s easier to use your hands and little messy but saves a lot of time.
That’s it! Now you can go enjoy it! I hope you love it! Now the obstacle is to not eat the whole bowl like I do!