I love using kale and cabbage in salads because they do well sitting in dressing for extended periods of time. Nobody likes slimy greens. This recipe is a favorite of mine because I can make it on Sunday and store in the refrigerator for a week’s worth of workday lunches. It even tastes better the longer it sits.
Hearty Chopped Kale Salad
For the Dressing:
- 1 tablespoon olive oil
- 2 tablespoon sesame oil
- 4 tablespoons apple cider vinegar
- 2 tablespoon real maple syrup
- 2 tablespoon Bragg’s Liquid Aminos (or coconut aminos if soy-free)
- 1 clove of garlic, finely minced
For the Salad:
- 1 small bunch kale
- 1 small head of Napa cabbage, shredded
- 2 stalks celery, diced
- 4 carrots, shredded
- 2 cups cooked chickpeas, drained
- 1 cup grape tomatoes, halved
- 3 tablespoons hemp seeds
- Fresh ground pepper to taste
In a small bowl, whisk the sesame oil, apple cider vinegar, maple syrup, aminos and minced garlic. Set aside.
Strip the stems from the kale leaves and roll the leaves to slice into very thin strips. In a large bowl combine the kale and olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 1 minute). Place in large serving bowl and add the cabbage, celery, carrots, chickpeas, tomatoes and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate. Top with hemp seeds, season with freshly ground pepper and serve.
Serves 6. Each serving has 395 calories; 13.2 grams of fat; 89 grams of carbohydrate; 14.6 grams of fiber; 17 grams of protein.