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Ingredients
6 cups kale leaves, chopped
12 cups Napa Cabbage leaves, cut into thin slivers
2 cups grated carrots, about 6 large carrots
2 cups dried cranberries
3 Tbs. Olive oil
¼ t. salt
Japanese Dressing
1 stalk celery
1 Onion
Juice of ½ lemon
Juice of ½ orange
1“ piece of ginger
white pepper (touch)
½ cup. Brown Rice Vinegar
½ cup tamari
1 ¼ cup canola oil
4 Tbs Ketchup
Directions
- Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl.
- Toss the kale with 3 Tbs. olive oil and ¼ t. salt and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft.
- Add the cabbage, carrots, and cranberries
- Using a blender, make the Japanese Salad Dressing
- Toss salad with dressing and serve
Kale and Napa Cabbage Salad with Carrots and Cranberries served with a Japanese Dressing
Author: Bhavani Jaroff
Ingredients
- 6 cups kale leaves, chopped
- 12 cups Napa Cabbage leaves, cut into thin slivers
- 2 cups grated carrots, about 6 large carrots
- 2 cups dried cranberries
- 3 Tbs. Olive oil
- ¼ t. salt
- Japanese Dressing
- 1 stalk celery
- 1 Onion
- Juice of ½ lemon
- Juice of ½ orange
- 1“ piece of ginger
- white pepper (touch)
- ½ cup. Brown Rice Vinegar
- ½ cup tamari
- 1 ¼ cup canola oil
- 4 Tbs Ketchup
Instructions
- Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl.
- Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft.
- Add the cabbage, carrots, and cranberries
- Using a blender, make the Japanese Salad Dressing
- Toss salad with dressing and serve
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