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California Kale Salad Recipe

Ingredients

How to make it

  • Grab the kale in bunches on a cutting board, and chop both ways to get the right size pieces. Then do the following:
  • 1
  • Place all the chopped Kale in Plastic container with a lid. A Cake container is a little big, but the right size if you have one. Tupperware or other water tight container and pour sauce mix overtop. Mix well and put lid on.
  • 2
  • Place container in fridge and let sit for 12 to 20 hours. Toss in the container several times to distribute the sauce mixture. The longer is sits in the fridge and gets tossed, the more even the sauce and flavors.
  • 3
  • Enjoy! (You can keep this mix for about a 6 days in the fridge while eating)
  • Why Kale?
  • Kale really is one of the healthiest vegetables on the planet. Here’s what a single cup of chopped kale has to offer: nine percent of the daily value of calcium, 206 percent of vitamin A, 134 percent of vitamin C (more than you would get in a medium orange) and 684 percent of vitamin K, needed for blood clotting and to help build and strengthen bones. Add to that the minerals copper, potassium, iron, manganese and phosphorous. All those nutrients packed into only 33 calories per cup.
  • Kale’s health benefits are primarily linked to the high concentration of antioxidant vitamins A, C, and K – as well as sulphur-containing phytonutrients. It also gives you fiber that helps lower cholesterol levels and reduces the risk of heart disease (especially when kale is cooked instead of raw). It is rich in anti-cancer antioxidants and in lutein and zeaxanthin, antioxidants that promote eye health. Kale is a good source of alpha linolenic acid, which the body converts to the omega-3s fatty acids we all need.

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Reviews & Comments 1

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  • NPMarie 9 years ago
    Love Kale! This sounds delicious:)
    Was this review helpful? Yes Flag

The Cook

bradkessler Anderson, SC

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