Hail to the Kale Salad

This recipe came from Lisa Green. She notes: "I use 1/2 the salad dressing. Also I massage the kale with a little salt so it won't be so bitter."

• 1 bunch Kale
• 3 cups Carrots, grated
• 1/2 head Red Cabbage
• 1/2 cup Pumpkin Seeds
• 1/2 cup Sunflower Seeds
• 1/2 cup Flax, Hemp, or Olive Oil
• 1/3 cup Soya Sauce
• 5 Tbsp Balsamic Vinegar
• 1 tsp Oregano, dried
• Tamari or soy sauce
  

Method:

Wash the kale and chop. Be careful to rinse the leaves to remove dirt and grit.

In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they're toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.

In a large bowl combine kale, carrots, cabbage and seeds. Set aside.

In a small bowl, whisk together oil, soy sauce, vinegar, and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.