I’m hoping to post a recipe fairly regularly featuring my fav vegetable right now: kale. Now if you think you hate it or haven’t tried it, let me assure you that this leafy green packs a tasty punch full of nutrition, so it’s definitely worth a shot. Check out my first recipe HERE.

Today it’s Sesame Kale and Cabbage Salad

sesame kale

Adapted from HERE (click through for the method- it’s important!) My notes are in bold

For the Dressing:
  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
  • 1 Tablespoons real maple syrup (preferably grade B) (raw honey also works!)
  • 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
  • 1 clove of garlic, finely minced (actually I leave this out…too lazy to mince!)

For the Salad:

  • 1 small bunch lacinato kale (also known as Tuscan kale) (or any kale really)
  • 1 small head (or half of a larger head) of Napa cabbage, shredded (or red cabbage!)
  • 1 baby bok choy, thinly sliced (I leave this out)
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seeds (or toasted sesame seeds) (I use sesame)
  • Freshly ground pepper to taste


One Response

  1. mary fran

    That looks Yummy….I love kale too. I also love red cabbage so it’s a perfect combo! Thanks for the recipe.


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