Raw Kale Salad

Yield: 6-8 servings

Ingredients:
1 bunch of kale, stemmed, roughly chopped
2 medium size carrots, julienned, about 2 cups
1 medium size daikon, julienned, about 2 cups
½ medium size red onion, thinly sliced, about ½ cup
1 cup of beans sprouts

Dressing:
¼ cup extra virgin olive oil
1 tablespoon Bragg’s liquid aminos
1 ½  tablespoon brown rice vinegar

Directions:
To make dressing, whisk together all dressing ingredients. 
To make the salad, in a large bowl toss together the vegetables and sprouts.
Add the dressing and mix well. The salad is best when left to sit for an hour or so.

Variations:  Substitute radishes for daikon, red peppers for carrots. Sprinkle roasted sesame seeds, about 1 tablespoon, before serving. 

Recipe provided by Chef Ruth Fehr
Director of Nutrition and Wellness Programs
The Palette Fund