Wakame Kale Salad

At first I was scared to try this salad, slippery sea veggies and marinated kale?  But oh, boy I love this salad it's delicious!

Ingredients:

Salad:

1/2 of 1.06 oz. package instant 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)

Dressing:

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

dash cayenne

Instructions:

Salad: 

Wash and tear kale, chop veggies, mix soaked wakame into veggies and toss with dressing.

Dressing Sauce:

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!

xo

Michelle

Please check out my personal site at: www.MichelleBerryShaffer.com