Kale Salad

Kale Salad

5 big stalks of kale
salad dressing (see recipe above)
½ red bell pepper, chopped
1 carrot, peeled and sliced into strips with a vegetable peeler
3 tablespoons purple cabbage, chopped
1 tablespoon red onion, thinly sliced
1 teaspoon sesame seeds or pumpkin seeds
Dressing
1 cup cashews, rinsed
1 cup water
2 lemons, juiced
2 tablespoons honey
1 tsp, onion powder
1 tsp sea salt (omit if you are massaging kale with salt)
1 tsp Herbamare
2 clove garlic
1/4 tsp of dry mustard powder, optional

Instructions:
First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender.  Allow to chill
Pull the kale leaves off from the tough stem, and slice very fine.
(Optional : sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale.)

Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly.
Add the red peppers, carrots, cabbage and red onion.
Top with more carrot shreds and a big sprinkle of pumpkin or sesame seeds. Enjoy!