Delicious Hand Squeezed Kale Salad


2 bunches Kale
4 lg Carrots
1 small head Purple Cabbage
5 Shallots
3/4 cup Sesame Seed Oil
1/2 cup Apple Cider Vinegar
1 tsp variety of herbs
a pinch of Himalayan salt

Wash all vegetable thoroughly. Shred Kale. Peel Carrots and slice in an angular manner. Julien Purple Cabbage. Slice thinly shallots.

Mix Oil, Vinegar and herbs together. Pour over vegetable. Gently toss and squeeze for about 3 minutes. Set aside for up to an hour. Toss and Squeeze again for 3 minutes. Add salt.

Serve at room temperature.

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