Tangy, spicy + sweet
Ingredients
4 cups kale washed, stemmed and chopped (about 1 bunch)
3 carrots peeled and shredded
2 cups cabbage shredded
½ cup sliced almonds unsalted (I add my Salad Crunchies instead)
1 can of white beans, rinsed and drained
Dressing
1 Tbsp dijon mustard
2 Tbsp maple syrup
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 pinch sea salt
1 pinch fresh ground black pepper
INSTRUCTIONS
Prepare kale, carrots and cabbage by washing and chopping
Make the dressing by combining all the ingredients
Optional step: Massage kale. In a large bowl, add the kale and 2 tablespoons of the dressing. Massage the dressing into the kale for 2-3 min until the leaves become tender.
Add carrots, cabbage, beans and almonds to the kale. Pour remaining dressing over it and toss until well combined
Enjoy within 3-4 days when refrigerated and covered properly
Adapted from and big thanks to betterfoodguru for the recipe
Kale + White Bean Crunch Salad
Tangy, spicy + sweet
Ingredients
4 cups kale washed, stemmed and chopped (about 1 bunch)
3 carrots peeled and shredded
2 cups cabbage shredded
½ cup sliced almonds unsalted (I add my Salad Crunchies instead)
1 can of white beans, rinsed and drained
Dressing
1 Tbsp dijon mustard
2 Tbsp maple syrup
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 pinch sea salt
1 pinch fresh ground black pepper
INSTRUCTIONS
Prepare kale, carrots and cabbage by washing and chopping
Make the dressing by combining all the ingredients
Optional step: Massage kale. In a large bowl, add the kale and 2 tablespoons of the dressing. Massage the dressing into the kale for 2-3 min until the leaves become tender.
Add carrots, cabbage, beans and almonds to the kale. Pour remaining dressing over it and toss until well combined
Enjoy within 3-4 days when refrigerated and covered properly
Adapted from and big thanks to betterfoodguru for the recipe