Ingredients
The following ingredients have 4 Servings
- 1 bunch lacinato kale
- ½ small head purple cabbage, shredded or thinly sliced
- ¼ of red onion, very finely sliced ( see notes)
- ¼ cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives
- ¼ cup olive oil
- 1/4-1/2 teaspoon salt
- juice from 1-2 small lemons – try roasting them first, see notes!
- 2 garlic cloves finely minced (use a garlic press)
- pepper and chili flakes to taste
- Optional seeds for sprinkling – hemp, sunflower , pumpkin seeds
Instruction
- Remove (cut) thicker stems from the kale, then stack the leaves. Slice them thinly into ribbons and place in a large bowl. Slice the cabbage thinly and add to the bowl. Slice the red onion thinly and add to the bowl.
- Add the olive oil, salt and minced garlic cloves, give a good toss (or feel free to massage with your fingers). Add lemon juice to taste. You want the salad to taste tangy and flavorful!
- Season with pepper and chili flakes to taste. Add any fresh herbs or seeds or optional additions (see post body)
- Store in a sealed container in the fridge for up to 4 days!
