The flavours in this salad are very robust, and it paired wonderfully with the pork. And because the vegetables are quite sturdy, it also held up well to become lunch the next day. No soggy, wilted greens here!
And it looks so pretty too!
Because this recipe contains seeds, it is an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Asian Inspired Kale Salad
serves 8-10 (or 6 with leftovers for the next day!)
- 1 large bunch of kale – finely shredded
- 4 large carrots – peeled and grated
- 1/2 head red cabbage – finely shredded
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup olive oil
- 1/3 cup coconut aminos
- 5 tbsp balsamic vinegar
In a skillet, toast the pumpkin and sunflower seeds until they are starting to brown. Remove immediately so that they don’t burn.
In a large bowl, mix the kale, carrots, cabbage and seeds.
Mix together the olive oil, coconut aminos and balsamic and pour over the salad.
Toss well, massaging the dressing into the kale – this makes it tender and seems to remove some of the bitterness from the kale.
Chill until ready to serve.
This salad is also good the next day as part of a packed lunch.