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Raw Asian Kale Salad


Oh how I love this time of year when kale is about to be in season which means inexpensive! I could eat some everyday! Surely, I do not need to tell you all amazing this leafy green is for you. I’d consider it a super food and if there was one vegetable I’d say you should make yourself like, it is kale! This antioxidant packed veggie is high in Vitamin K, A and C as well as a great source of many other trace minerals. It’s known to lower your risk of cancer and support your body’s detoxification system. (1)
I received several beautiful bunches of kale in my CSA box that I used for kale chips last week and then was craving more. I picked up some beautiful red leaf kale for one of my favorite side dishes because I was craving more kale. I never thought I’d say those words. Kale was a vegetable that I wasn’t exposed to until my adult years. I could just eat a whole bowl of this raw asian kale salad myself!
raw asian kale salad
It’s best to make this dish 1-2 hours in advance so the flavors get a chance to marinate, but I can’t stop picking at it as soon as I toss it all together.  I used Namu Shoyu in this dish which is a fermented (nonGMO) soy sauce meaning it has some wonderful enzymes in it which is great for raw uses. I recommend only buying Non-GMO verified soy products. Most grocery stores carry San J Tamari sauce which I have seen the non-GMO verified label on as well.  You can add any other veggies you want to this raw asian kale salad too so don’t limit it just to kale and carrots. I’m really bad about making salads like this and not measuring so these measurements are approximate. Taste them and feel free to adjust according to your taste buds. Bon appetite! 
Ingredients
  1. 1 bunch of red leaf kale
  2. 2 carrots shredded
  3. 2 tbsp of rice wine vinegar
  4. 1 tbsp toasted sesame oil
  5. 1 large clove garlic minced
  6. 1 tbsp of Namu Shoyu (fermented soy sauce)
  7. 1/2 tsp red pepper flakes
  8. 1 tbsp toasted sesame seeds (optional)
Instructions
  1. Trim kale leaves off stem and chop into bite size pieces.
  2. Shred carrots.
  3. In a large bowl, whisk together the rice wine vinegar, sesame oil, Namu Shoyu, minced garlic, red pepper flakes and sesame seeds.
  4. Toss salad with the dressing. Chill for 1-2 hours to allow flavors to marinate.
Notes
  1. Make a double batch because this is so yummy, you will want more!!

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