Happy (almost) Independence Day! I love this powerhouse of a salad.... it is delicious and full of superfoods to help nourish your pregnant or breastfeeding body as you are growing a tiny human.
This Kale Slaw was a hit amongst everyone, even kids, at the last 4th of July party I went to, so I thought I'd share it in case anyone needs a yummy, quick, and easy salad recipe to add to your festivities this year.
I hope you enjoy!
Dressing Ingredients & Instructions:
¼ c. Mayonaise
1 ½ Piece of ginger, minced
1-2 Garlic cloves ( I think I usually add more)
2 T. Brown rice vinegar
2 T. Tamari/Soy sauce
¼ c. Sesame oil
½ T. Chili flakes or fresh peppers (less if you don't like spicy)
Dash of Cumin
¼ bunch cilantro, chopped
Salt if needed
Blend all ingredients for dressing with a blender
2 bunches Kale (Lacinato/Dinosaur Kale is best to use)
1 c. Slivered Carrots
½ c. Sunflower Seeds
Wash the Kale, then de-vein it by holding it’s stem at the base and running your fingers up the spine, pulling the leaf off as you go. Massage the kale, then finely chop it into thin, slaw-like strands.
Toss the Kale with the Dressing.
Add the slivered carrots and sunflower seeds. Serve as is, or refrigerate for ready-to go meals later on!
Note: I've had this recipe for years and don't remember where I got it, but I did not make it up and am eternally grateful for whoever invented this deliciousness... so thank you.