Raw Kale, Cabbage and...Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains approximately 6g of protein, 11g of fat, and a total of 193 calories. For $2.14 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of pepper, napa cabbage, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Gourmande in the Kitchen has 609 fans. Plenty of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is excellent. Raw Kale Salad, Raw Carrot Cake, and Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic. Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).

2. 02

   Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.

3. 03

   Let the salad stand for 10 minutes to marinate.Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.