It is always nice to spend a leisurely afternoon with friends. A couple of weeks ago, my kiddos and I were invited to friend's home for food, laughter, and some good old backyard fun. Jane, opened her lovely home to us all, and served us a wonderful salad for lunch (the kiddos had Annie's bunny pasta, well, maybe the mommies had some, too...). I have since made it at home with raw sunflower and pumpkin seeds, which is how Jane served it. Below you will find the recipe, along with a little photo collage of Jane's art studio with work in progress and a peak at some of the things that inspire her. Just click on it or the one above to see the images larger... Enjoy!
(Aren't the colors beautiful?!)
Kale & Red Cabbage Salad with Tamari Pumpkin & Sunflower Seeds
Ingredients
- 1 bunch kale, chopped
- 3 cups carrots, grated
- 1/2 head red cabbage, thinly sliced
- 1/2 cup tamari pumpkin seeds (see how to make below)
- 1/2 cup tamari sunflower seeds
- 1/2 cup flax or hemp oil or olive oil
- 1/3 cup Bragg Liquid Aminos
- 5 Tbsp balsamic vinegar
- 1 tsp oregano, dried
Directions
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.
In a cast iron skillet, over medium heat, stir sunflower and pumpkin seeds. Remove from heat when they're toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.
In a large bowl, combine chopped kale, shredded carrots, sliced cabbage and tamari seeds. Set aside.
In a small bowl, whisk together oil, Bragg Liquid Aminos (or Maggi or Soy Sauce or Tamari - but Braggs is definitely tastiest), vinegar and oregano. Refrigerate for 30 minutes or more to let the flavours blend together. Pour over the kale mixture. Toss until evenly coated and chill for at least 2 hours before serving.
This salad keeps well refrigerated for 2 - 3 days.
Number of Servings: 8
All Images by Tiffany Teske
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