Kale & Sea Veggies! Oh, yumm! I love this salad, the flavor is delicious and the textures are fun too!
1/2 of 1.06 oz. package wakame sea vegetable (soak 5 minutes in water)
12-16 cups torn kale (about 8-12 large leaves; save stems for juicing)
1 small head cauliflower, chopped
1 cup green onions, chopped small
1-2 red bell peppers, diced
2 cups mung bean sprouts (or you may choose to use kelp noodles or another kind of sprout)
2 oz. lemon juice
2 oz. orange juice (or grapefruit juice)
1/2 cup flax or olive oil
1/4 cup nama shoyu, Bragg liquid aminos, or tamari
1 Tbs. Miso
1 slice ginger (25 cent size)
1-2 clove garlic
1/2 tsp. dry mustard
1 Tbs. honey
Wash and tear kale, chop veggies, mix soaked wakame into veggies and toss with dressing.
Use blender to combine dressing ingredients and pour onto salad. Let marinate for 1 hour.
This salad will last up to one week in the fridge.
Wakame has a subtly sweet flavor and slippery texture. It is a rich source of EPA, an omega-3 essential fatty acid and has high levels of calcium, iodine, thiamine, and niacin.
Have a wonderful day!