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Kale, Beet, And Carrot Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, C, E, P
MineralsZinc, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Kale - stripped from stems,

  2. Washed well, and leaves thinly sliced

  3. 1 1/2 cups 355ml Julienned peeled beets

  4. 1 1/2 cups 165g / 5.8oz Julienned carrots

  5. 1 cup 160g / 5.6oz Mung bean sprouts - rinsed, drained well

  6. 1/3 cup 20g / 0.7oz Thinly-sliced green onion

  7. 2 tablespoons 30ml Sesame seeds

  8. 2 tablespoons 30ml Hulled hemp seeds

  9. Sesame-Flax Dressing - (see recipe)

Instructions Jump to Ingredients ↑

  1. In a large bowl, place the kale, beets, carrots, mung bean sprouts, and green onion, and toss gently to combine.

  2. Sprinkle the sesame and hemp seeds over the vegetables. Drizzle the Sesame-Flax Dressing over individual servings, as desired.

  3. This recipe yields 3 to 4 servings.

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