Kale Salad


Kale Salad
Prep time: 
Total time: 
Serves: 8
Kale and cabbage are part of the cruciferous vegetable family. They are good foods for the liver and help the body to detoxify excess estrogen. Indole-3-carbinol, a phytochemical found in cruciferous vegetables has been shown to fight estrogen related cancers.
  • 1 bunch of kale, thinly sliced
  • 2 medium carrots, grated
  • ½ head of shredded red cabbage
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1 tsp Tamari
  • ½ cup flax seed oil
  • ¼ cup organic, apple cider vinegar
  • 1 tsp chopped fresh oregano
  1. Heat a large skillet over medium heat and add the sunflower seeds and pumpkin seeds. Toast lightly, stirring or tossing regularly to prevent scorching.
  2. When the seeds are lightly toasted, add about 1 tsp Tamari and toss to coat. Remove from heat.
  3. Combine all ingredients in a large glass or stainless steel bowl and toss well.
  4. Allow to sit for half an hour to soak up the liquid.

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