Kale Cabbage and Carrot Salad with Sesame Vinaigrette

Ingredients Dressing 1 tablespoon olive oil 1 tablespoon sesame oil 2 tablespoons apple cider vinegar 1 tablespoon pure maple syrup (or 5-10 drops liquid stevia or 1 powdered packet) 1 tablespoon gluten free soy sauce or coconut aminos (for a soy free alternative) 1 clove garlic, finely minced

Salad 1 small bunch lacinato kale (also known as Tuscan or “Dino” kale) 1 small head (or half of a larger head) Napa cabbage, shredded 1 baby bok choy, thinly sliced 4 carrots, shaved into thin strips with a peeler 2 tablespoons hemp seeds (or toasted sesame seeds) Freshly ground pepper, to taste

Directions 1. Dressing: In a small bowl, whisk 1 tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce or coconut aminos, and minced garlic. 2. Salad: Strip the stems from the kale leaves. Stack and tightly roll the leaves, then make cuts perpendicular to the roll in order to slice kale into very thin strips. 3. In a large bowl, combine the kale and remaining tablespoon of olive oil. Firmly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30-60 seconds) 4. Place in a large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate. 5. Top with hemp sees or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

Recipe adapted by Leigh Wagner MS, RD from gourmandeinthekitchen.com