1 1/3 cup kale (shredded)
1 1/3 cup carrot (shredded)
1 1/3 cup red cabbage (shredded)
1/8 cup fresh mint leaves (coarsely chopped) 1/8 cup fresh cilantro leaves (coarsely chopped)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sea salt and pepper
Clean and shred your first 3 ingredients and add them to the bowl.
Chop your fresh herbs coarsely; you want big pieces of the herbs in your salad, treat them like a type of lettuce.
In a little mason jar, add all of your vinaigrette ingredients and shake them up in the jar.
Toss the salad with as much dressing as you would like and serve.
Cook Outside the Box
Add freshly grated ginger and garlic to the dressing for a nutrient pump up and anti-inflammatory affect.
Make a wrap out of this nutrient dense salad.
Add some lightly toasted cashews or sesame seeds and give it an Asian flavour to it. Kale and Cabbage Salad